Hassleback Potatoes. So easy and so good!
Hassleback potatoes today. Topped these babies with dill, nutritional yeast (which you should be putting on everything in my opinion! Go HERE to read about it if you aren’t familiar with its benefits) and RICE bread crumbs to make them glutenfree 🤤Trick to not cutting through the potato is to have a spoon under the potato when making your slices. Take a look at my video for a quick demo HERE.
Hassleback potatoes are a Swedish dish and are named after the restaurant they are said to have originated from in Stockholm. They are crispy perfection on the outside and soft and savoury on the inside. I like to serve ours with bruschetta or guacamole to dip in. They are one of our fav dishes and literally can be served alongside anything.
They are really easy to make too!
Preheat oven to 425F
Peel as many potatoes as you can fit in a greased baking dish (preferably with a lid: though you don’t initially need to cover if reheating using a lid prevents potatoes from drying out). Keep peeled potatoes immersed in cold water to prevent browning until they are all peeled. Take out one at a time to make your cuts then place in baking dish.
Slice potato horizontally. Make lots of cuts throughout the width of the potato careful not to cut through the bottom. Using a spoon under the potato helps prevent this.
Once you have all your potatoes cut and ready in your baking dish, drizzle with olive oil or avocado oil and season….
I used salt, pepper, Italian seasoning and rice bread crumbs to keep it gluten free.
Then bake uncovered for about 45 min. Check potatoes and if soft inside flip over to bake for the last 15 min or switch oven to broil and watch constantly to ensure they don’t burn.
Remove from oven, let cool and top with fresh dill and a sprinkle of daiya shredded mozza✌🏻