Vegan Swedish Hasselback Potatoes

by @missmarzipancom ❤️

With crispy chip-like edges and soft-as-mash middles, this vegan take on a Swedish classic is the perfect addition to your plant-based festive meals.
For 800 g (1.75 pounds) of potatoes
1-2 tbsp olive oil (melted) mixed with around 25 g dairy-free buttery spread 
1 tsp of coarse sea salt flakes (or to taste)
1 tbsp of fine bread crumbs, optional (can be gf, if preferred). Herbs, garlic salt, vegan cheese and more can all be added if desired 🌱Directions
Wash and dry the potatoes.
Slice slits into each potato, about 3/4 of the way through so that the bottom remains in tact. Space the slits around 2 mm apart. 
Pop the potatoes into a greased ovenproof tray or dish.
Brush the potatoes with half the melted butter and oil mix.
Season generously with salt and pepper.
In an oven preheated to 200°C/400°F (fan) roast the potatoes for 30 minutes, then remove the pan from the oven and brush over the remaining butter and oil so that it enters the gaps between the slices.
Bake for a further 15-20 minutes or until the potatoes are golden, crispy on the edges and cooked through.
Serve directly. 

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