Eosinophilic Esophagitis Friendly Vegan Hasselback Potatoes
Total time1 hr 20 min
Prep time15 min
Cook time1 hr 5 min
4.5(26)
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz / 225g each), scrubbed
- 4 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- flaky sea salt, for finishing (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- 2
Place one potato on a cutting board between two wooden spoons or chopsticks laid parallel on either side. Slice down through the potato at 1/8-inch (3mm) intervals, letting the spoons stop the knife before it cuts all the way through — the base should remain intact. Repeat with the remaining potatoes.
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