Hasselback Potatoes

To achieve perfectly crispy and tender Hasselback Potatoes, slice the potatoes widthwise, stopping half an inch from the bottom. This allows the slices to fan out and absorb flavors. Season them well with salt, pepper, and cayenne, then drizzle with flavored oil. Bake at 200°C for about 40 minutes, checking regularly to prevent burning. In the last 10 minutes, drain excess oil to enhance crispiness.

Yes, Hasselback Potatoes can easily be made vegan and gluten-free! Simply use a plant-based flavored oil for drizzling and ensure that any accompanying sauces, like garlic aioli or vinaigrette, are also vegan. The potatoes themselves are naturally gluten-free, making them a great option for those with dietary restrictions.

If you don't have flavored oil on hand, you can substitute it with olive oil, melted vegan butter, or even garlic-infused oil for added flavor. Just make sure to brush it generously through the slices to enhance the taste and texture of the potatoes.

To store leftover Hasselback Potatoes, let them cool completely, then place them in an airtight container in the refrigerator. They can be stored for up to 3 days. To reheat, place them in the oven at 180°C for about 10-15 minutes to regain their crispiness.

Hasselback Potatoes are incredibly versatile and pair well with a variety of dishes. They complement roasted meats, grilled vegetables, or a light salad perfectly. For a refreshing contrast, serve them with a tangy citrus vinaigrette or a creamy garlic aioli. They can also be enjoyed as a snack on their own!