Vegan Hassleback Potatoes
We’re always on the lookout for delicious vegan recipes. We have our favorites that we go back to time and time again however we enjoy new recipes that we can add to our routine.
This Vegan Hassleback Potato recipe does not disappoint. It’s almost a meal in itself!
Ingredients
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1/2 cup (1/2 tub) Milkadamia buttery spread, softened
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1/3 cup chives
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1/8 cup rosemary
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1/3 cup parsley
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Salt/pepper
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6 medium potatoes (russet),scrubbed
Directions:
- Preheat oven to 450.
- Combine butter with herbs (chives, rosemary and parsley) in small bowl.
- Place potato lengthwise between two wooden spoons or chopsticks, slice potato into thin slices leaving 1/4” or so at bottom (the spoons/chopsticks prevent you from cutting all the way through). Repeat with each potato.
- Place potato on cookie sheet lined with parchment. Brush on herbed butter mixture, ensuring it gets in-between the slice. Back until potato is tender and outside is crisp. About 60minutes.
You can serve these delicious Vegan Hassleback Potatoes with a green salad and our Raw Vegan Cheesecake!
And be sure to check out our popular Vegan Multigrain Pancakes.
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