Vegan Hasselback Potatoes with Garlic
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 and preheat the oven to 425 °F (220 °C) if using the oven method.
Place a potato lengthwise between two chopsticks and carefully cut across at about 1/8-inch intervals using a sharp knife to avoid slicing all the way through.
Transfer the sliced potatoes to a lined baking sheet or into the basket of an air-fryer.
Brush the sliced tops with oil and add slices of garlic and rosemary leaves between some of the slits.
Oven method
Bake in the oven at 425 °F (220 °C) for about 60 minutes or until the tops are browned, crispy, and the middles are tender.
Halfway through baking, brush with more oil and sprinkle with salt and pepper.
Air-fryer method
Fry at 400 °F (204 °C) for 28-30 minutes or until the tops are browned, crispy, and the middles are tender.
Halfway through frying, brush with more oil and sprinkle with salt and pepper.
Serving suggestions
Enjoy with French Onion Dip or Vegan Mayo.
