If you’ve never had Hassleback Potatoes then you’re missing out on one of the heartiest and most delicious comfort foods. This dish, which originated in Sweden, is a type of baked potato which are cut about halfway through into thin fan-like slices.
These wonderful potatoes are like a cross between baked potatoes and roasted potatoes. Slightly crispy on the outside, while still soft and creamy on the inside. Thanks to milkadamia’s delicious, creamy, and slightly decadent buttery spread they now can be made 100% vegan and completely palm oil-free.
I am a huge potato lover and I have to say I have never tried these… yet! But that is going to change. A perfect recipe for the no-meat days in your diet and with this vegan option, anyone can enjoy them!
Hassleback Potatoes Recipe Goes Vegan
Ingredients
- 6 medium 6 potatoes scrubbed
- 1/2 cup macadamia buttery spread Softened
- 1/3 cup chives
- 1/8 cup rosemary
- 1/3 cup parsley
- salt/pepper to taste
Instructions
- 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 60 minutes.
Hassleback Potatoes Recipe
Ingredients
• 1/2 cup (1/2 tub) milkadamia buttery spread
• ½ c, macadamia buttery spread, softened
• 1/3 cup chives
• 1/8 cup rosemary
• 1/3 cup parsley
• Salt/pepper
• 6 medium potatoes (russet), scrubbed
Directions
1. Preheat oven to 450 degrees
2. Combine butter with herbs (chives, rosemary and parsley) in small bowl
3. 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
4. Place potato on cookie sheet lined with parchment. Brush on herbed butter mixture, ensuring it gets in-between the slice. Bake until potato is tender and outside is crisp – about 60 minutes.
Hope you try these too! Let me know how you like them.
Disclaimer: The recipe and images were provided by milkadamia and used with permission. No compensation was received for this post.
Hi! I’m Chris! Just a Midlife Wife sharing about life’s journey; screaming and kicking through it while supposedly aging gracefully…
Focusing on healthy living, low carb & keto, things I am loving right now, and life in general.