Rosemary Garlic Hasselback Potatoes

Rosemary Garlic Hasselback Potatoes | The Gluten Free Vegan

I don’t eat a lot of potatoes. Except when I am in potato-mode. I bought a 10-lb bag of yellow-fleshed potatoes and it felt like we burned through that bag so much faster than usual. I guess it was just that I was in potato-mode again or that smoothly creamy yellow flesh just felt comforting and right at the time. I don’t know.

During this potato phase I went through, while I was in the midst of finishing the last-minute (and wow, much needed edits) on my Soup’s On – Volume One cookbook, I came down with a sinus headache of epic proportions. It was on a particularly blustery Sunday morning that I woke up way too early, sick as can be, cancelled all the plans I had that day, and crawled back into bed. It wasn’t until I remembered that the book was going live the next morning that I forced myself out of bed kept the shades drawn so my eyes wouldn’t hate me more and got down to proofreading and editing one last time.

It was about 2:30 pm when I looked up and realized I hadn’t eaten and maybe I was hungry.

That bag of potatoes was in the potato bin and calling my name. I was tempted to throw a couple into the microwave and just eat them plain with some vegan margarine and pepper. Instead I sliced them thinly almost all the way through and tossed them into the oven at an attempt at making hasselbacks.

Not too shabby, I suppose.

Rosemary Garlic Hasselback Potatoes | The Gluten Free Vegan

I’ve made these a few times now and each time I think I improve on the technique. The key is to make a little foil boat around each potato so that the garlic-rosemary butter doesn’t spill out everywhere and become useless. You don’t want to wrap each potato fully in foil though, otherwise it might not get as nice and browned on top.

So how to do you make a foil boat? I just took a piece of foil, roughly about 8 inches square. Then I folded two parallel edges over a couple times until it’s just about to the potato. Take the other edges and fold them down diagonally and roll them up towards the potato. I drew a picture. It might make things clearer, or more likely, confuse things further. I try.

Rosemary Garlic Hasselback Potatoes | The Gluten Free Vegan

Here’s what a potato looks like in it’s own little foil boat. I didn’t bother cutting this one because I just wanted to show the cute little foil boat. (Disclaimer: This foil boat is probably not sea-worthy.)

Rosemary Garlic Hasselback Potatoes | The Gluten Free Vegan

Rosemary Garlic Hasselback Potatoes | The Gluten Free Vegan

5.0 from 1 reviews
Rosemary Garlic Hasselback Potatoes
 
Prep time
Cook time
Total time
 
Perk up your regular baked potatoes with these simple rosemary-garlic potatoes.
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 large yellow-fleshed potatoes, unpeeled
  • Drizzle olive oil
  • Salt & pepper
  • ¼ cup vegan margarine
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice each potato thinly width-wise without going all the way through. Rinse the potatoes under cool water lightly fanning out the slices and letting the excess starch rinse off. Pat dry.
  3. Place each potato in a piece of foil, with the edges rolled up around it, to form a boat. Place on the baking sheet. Drizzle each potato with olive oil and sprinkle with salt and pepper.
  4. Bake in preheated oven for 25 minutes.
  5. Meanwhile combine vegan margarine, garlic powder and dried rosemary together in a small bowl.
  6. Take potatoes out of oven, spread the rosemary-garlic butter mixture generously over each potato, working it in between the slices where possible.
  7. Return to the oven and let bake another 15 minutes, until the potatoes are tender. Baste with the melted butter that runs off each potato about half way through the second baking time.
  8. Serve hot with your favorite main course.

 Rosemary Garlic Hasselback Potatoes | The Gluten Free Vegan

Tags: , , , , , , , , , , ,

Subscribe and Follow

Connect with me on any of my social profiles below or enter your email address to subscribe via email.

4 Responses to “Rosemary Garlic Hasselback Potatoes”

  1. Karen
    April 6, 2014 at 12:54 am #

    These look and sound delicious! I’ll buy some potatoes just to give this a try. Thanks, Megan!

  2. Michelle
    June 1, 2014 at 4:43 pm #

    Wow! These were sooooo good!! They took quite a bit longer to cook than the recipe stated, but well worth the wait! DELISH!!!!

  3. July 29, 2014 at 7:29 pm #

    These are delicious! For health reasons, I omitted the vegan butter (I stay away from that stuff like the plague). A little bit of pink himalayan salt (fair trade) on top was a delight!

Trackbacks/Pingbacks

  1. Rosemary Garlic Hasselback Potatoes - April 4, 2014

    […] See on http://www.theglutenfreevegan.com […]

Leave a Reply

Rate this recipe: