Cheesy Hasselback Potatoes
These Cheesy Hasselback Potatoes are perfect as a fancy side dish, for BBQs and grilling, or top it with a sauce and veggies. Vegan + GF.
Servings 4
Calories 204kcal
Ingredients
- 4 big waxy potatoes (Russet or Yukon Gold are best)
- 1 tablespoon olive oil
- 1/4 cup fresh parsley , chopped
- 3 garlic cloves , minced
- 1/2 cup vegan cheese shreds (I used Wilmersburger)
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 480°F/250°C.
- Mix the olive oil with the chopped parsley, minced garlic and salt.
- Wash the potatoes. Place one potato between two chopsticks and cut slices into the potato. The chopsticks prevent you from cutting it all the way through. Repeat for all the potatoes.
- Sprinkle some of the vegan cheese into each slice and brush each potato with the oil mixture.
- Wrap them in tin foil and put them in the oven for about 45 to 60 minutes until soft.
- Serve them as a side dish (careful with the unwrapping) or take them to a BBQ or grilling session, where you add them back into the griller to warm them up.
Nutrition
Calories: 204kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 909mg | Fiber: 5g | Vitamin A: 315IU | Vitamin C: 29.9mg | Calcium: 83mg | Iron: 7.3mg