Hasselback potatoes reflect the Let’s Veg approach of turning simple vegetables into satisfying meals.
Slow roasting brings crisp edges while keeping the centers tender and comforting.
Fresh herbs add brightness that keeps the dish balanced and light.
Simple preparations like this help support steady energy and mindful eating.
A wholesome side that fits naturally into a vegetable-forward lifestyle.
Hasselback Potatoes
Hasselback potatoes roasted with rosemary and parsley for a crispy and flavorful vegetarian side dish.
Ingredients
Equipment
Baking Sheet
Cooking Instructions
- Preheat oven to 400°F.
- Slice each potato thinly across the top, stopping before cutting all the way through.
- Place potatoes on a baking sheet.
- Brush with olive oil, allowing oil to drip between the slices.
- Sprinkle with salt, black pepper, and rosemary.
- Roast for 50 minutes until tender and crisp at the edges.
- Remove from oven and sprinkle parsley over the top before serving.
Nutrition
Notes
Use chopsticks beside the potato while slicing to avoid cutting through.
Brush additional oil halfway through roasting for extra crispness.
Serve warm for best texture.