These crispy baked Hasselback potatoes with roasted garlic and rosemary are the best easy side dish for a healthy vegan lunch or dinner! They‘re crispy on the edges, soft and creamy in the center and just so delicious! This recipe is really one of my all-time favorites!
Preheat oven 425°F (220°C). Brush the bottom of a cast-iron skillet or baking dish with a bit of olive oil.
Wash and dry the potatoes but leave the skins on. Gently cut thin slits into the potato, about ⅛-inch thick, stopping just before you cut through to leave the base intact. (But don’t worry if you cut through by mistake).
Thinly slice the garlic lengthwise. Place the garlic slices and some rosemary leaves between the slits of the potatoes.
Arrange the potatoes in the prepared skillet or baking dish. Brush or spray the potatoes with 1-2 tablespoons of olive oil, making sure some of it drips down into the slits.
Bake the potatoes for 30-35 minutes, or until the slits start separating. Then lightly brush the potatoes with the remaining 1 tablespoon of oil and bake for another 30-35 minutes, or until the potatoes are crispy on the edges and tender on the inside. (The total baking time for medium-sized potatoes takes about 60-70 minutes. Bigger potatoes may take longer and smaller potatoes are done sooner so make sure to adjust the cooking time. If they get too brown during baking, loosely cover with a piece of foil or parchment paper).
Sprinkle generously with salt and pepper. Garnish with fresh thyme or other herbs as desired. Serve with a simple herb dip or guacamole or another dip you like. Enjoy!
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. To reheat, pop them in the hot oven for about 10 minutes just before serving.
Please read my blog post for further information about this recipe.