Okay, we’ve established potatoes are cheap plant-based eats. They are also whole and perfect in their natural state. Although I wouldn’t recommend eating them raw, they cook up in so many delicious ways.
A plain old baked potato is fine, but if you’re looking to elevate your side dish a bit, this recipe can really spice things up at the table. It’s actually easier than it looks!
Hassleback Potatoes
Ingredients:
2 medium-sized russet potatoes
1 tbsp. dairy-free butter or margarine, melted
1 tsp extra virgin olive oil
1/2 tsp dried thyme
1/4 tsp garlic granules or powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
Method:
Preheat oven to 425 degrees fahrenheit.
Line a small baking tray with aluminum foil.
Wash and dry potatoes, then cut a series of horizontal slices about 1/8 inch wide and going only 2/3 of the way through the potato, so it holds together, but the gaps open wide enough to slip the seasoning in between.
Mix together the seasonings and the butter and oil, then rub the potatoes all over with the mixture, getting it in between the slices well.
Bake for 50 minutes to an hour, uncovered, until crisp on the outside and tender on the inside. You may wish to serve with a bit more seasoned butter, as potatoes are very absorbent.
Awesome!!
Thanks for taking the time to comment, Shy!
Looks amazing!
Thanks, Megala!
Yummy, love potatoes, but don’t we all? 😀
I hope so…they are so versatile!!
I always want to make this for my little boy, who is truly a potato lover. But I always keep forgetting. Thanks for remind me!
My pleasure! I hope you do make it and serve little extra non-dairy butter on the side. Delicious! I like how it gets all crispy brown on the edges 🙂
I love baked potatoes! I’m 52 and have NEVER thought of slicing them first lol… makes perfect sense though to get the flavors in and cut baking time. I’m also going to start doing this with eggplant, sweet potatoes, and squashes
Great idea, Libby! Thanks for stopping by and taking the time to comment 🙂
I’ve tried these before and I love ’em!