This recipe for Hasselback Potatoes that I just came across on the ‘net looks fabulous, and can easily be adapted to a vegan version simply by using only olive oil instead of butter and foregoing the sour cream (or using a vegan version). I’m partial to salt-free garlic and herb seasoning in place of the Italian seasoning, but that would depend on your own tastes and what other dishes your potatoes will accompany.
Hasselback Potatoes (tweaked for vegans)
medium sized potatoes (1 per person)
1 clove fresh garlic, very thinly sliced
olive oil
coarse salt (sea or kosher)
pepper
Italian or Garlic and Herb seasoning
vegan sour cream (optional)
dill (optional)
fresh chives (optional)
1. Preheat oven to 400 degrees. Lay each potato on its flattest side. With a potato peeler, peel the skin off the tops of each potato, but leave the bottoms of the skins in tact.
2. Take a sharp knife, and very carefully cut thin slices all along the tops of the potatoes, about two thirds to three quarters of the way down. Be careful not to slice all the way to the bottom. Slide a garlic slice or two into a couple of the slits of each potato.
3. Place potatoes on a parchment paper lined baking sheet. Drizzle the tops of the potatoes with olive oil. Sprinkle with salt, pepper and Italian seasoning.
3. Bake for 1 hour, or until the tops are golden and crispy. Dollop with vegan sour cream, and garnish with dill, chives, and more Italian seasoning.