Rye Free Vegan Hasselback Potatoes

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 medium russet potatoes (about 8 oz / 225g each), scrubbed
4 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!