Vegan Hasselback Baby Potatoes
Vegan Hasselback Baby Potatoes. Crispy roasted baby potatoes in a hasselback form covered in dill, sour cream and a simple seasoning. Perfect as a side dish for dinner or lunch.
Measuring Cups and Spoon Set
- 1.5 lbs baby potatoes washed and dried
- 2 tbsp fresh dill finely chopped
- 2 tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp salt
- Vegan sour cream as much as desired
Preheat oven to 400 degrees F. Slice each potato crosswise at ⅛-inch intervals, cutting to within ¼ inch of the bottom of the potato. (*Tip: Use two wooden spatulas placed on either side of the mini potato as a cutting guide to prevent cutting all the way through the potatoes). Arrange potatoes, cut side up, on a greased baking sheet.
Sprinkle salt, garlic powder and oil over top. Massage the oil and spices into each potato. Bake for 30 minutes.
Remove from oven and sprinkle over top with fresh dill leaves. Bake for another 20-25 minutes until golden brown. Serve with your favourite vegan sour cream and enjoy!
Calories: 194kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 301mgPotassium: 722mgFiber: 4gSugar: 1gVitamin A: 19IUVitamin C: 34mgCalcium: 21mgIron: 1mg
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