GERD Friendly Vegan Hasselback Potatoes

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

4.5

(26)

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Ingredients

4 servings

4 medium russet potatoes (about 8 oz / 225g each), scrubbed
4 tbsp olive oil, divided
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¾ tsp kosher salt, plus more to taste
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¼ tsp smoked paprika
Ingredient note
Smoked paprika is a mild spice with very little heat, and this recipe uses less than 1/8 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.

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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