Description
I love these easy Hasselback potatoes with herbs as a unique way of baking potatoes. It must be my Scandinavian heritage as this method originated in Sweden, but I think these are so fun and oh-so delicious.
Ingredients
Scale
- 4 potatoes
- 3 tablespoons oil
- 2–4 tablespoons minced fresh herbs (dill, parsley, rosemary, thyme, etc…)
- 1 garlic clove, minced
- lemon zest (optional)
- salt to taste
- vegan parmesan
Instructions
- Preheat oven to 425F
- In a bowl mix together the oil, chopped fresh herbs, minced garlic, lemon zest, and a pinch of salt.
- Cut thin slices in the potatoes until it resembles an accordion. Use a wooden spoon or chopsticks on either side of the potato, to accurately measure the depth of cut in each potato.
- Brush the cut potatoes with the herb oil. Try to get some of the herbs in-between the layers too.
- Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through. Sprinkle with extra vegan parmesan if desired.