Crispy Vegan Garlic Rosemary Hasselback Potatoes
Ingredients
- 5 large (1250 g) potatoes
- 3 tbsp oil
- 5 garlic cloves sliced
- 2 sprigs of fresh rosemary
- Salt and pepper to sprinkle
Preparation
Wash and dry the potatoes.
Place a potato lengthwise between two chopsticks. Using a sharp knife, carefully cut across the potato (about 1/8-inch apart). The chopsticks will prevent you from slicing the potato all the way through. Though it can still happen that you cut off the ends of the potato since they are more fragile.
Transfer all sliced potatoes on a lined baking sheet OR into the basket of your air-fryer.
Brush the sliced tops with some oil and add slices of garlic and some rosemary leaves between some of the slits of the potatoes.
Oven method
Bake in the oven at 425 °F (220 °C) for about 60 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender.
Brush again with some oil halfway through and sprinkle with salt and pepper.
Air-fryer method
Fry at 400 °F (204 °C) for 28-30 minutes or until the tops of the potatoes are nicely browned and crispy and the middles are tender.
Brush again with some oil halfway through and sprinkle with salt and pepper.
Serving suggestions
Enjoy with French Onion Dip or Vegan Mayo.
