Vegan, Gluten-Free Hasselback Tots
Now that it’s officially summer, I’m so excited to start sharing some of my favorite easy summer party recipes.
If you follow me on Instagram you may know that my husband is a big fan of grilling….out our 3rd floor apartment fire escape window.
Today’s Vegan, Gluten-Free Hasselback Tots are a really fun twist on roasted potatoes and they go perfectly with just about anything you put on the grill.
You’ll notice that the recipes below is a little freeform but you really can’t go wrong! They key is baking the potatoes until they start to pop open, then adding a little more oil to get each little slice nice and crispy.
I like to serve them with cashew sour cream (or store-bough vegan sour cream) and ketchup.
Vegan, Gluten-Free Hasselback Tots
Prep time
Cook time
Total time
Author: ilene Godofsky
Recipe type: side dish
Cuisine: vegan
Ingredients
- red, blue and yellow baby potatoes
- olive oil
- salt and pepper, to taste
serve with
- ketchup
- vegan sour cream (see above)
Instructions
- Preheat oven to 400°.
- Gently cut slices spaced about ¼" across length of potatoes. Slices should go about half way through the potatoes.
- Place in a large bowl. Toss with enough olive oil to cover. Spread on baking sheet and sprinkle with salt and pepper.
- Bake for 20 minutes. Remove from oven and drizzle a little more olive oil top. Return to oven and bake for about 15 more minutes, until potatoes are crispy.
- Serve with ketchup, sour cream and whatever else you like!
