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!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/06/22/vegan-gluten-free-hasselback-tots/