Oil-Free Hasselback Potatoes with Coconut Bacon
Make Hasselback Potatoes completely oil-free! Hasselback potatoes are a fun and beautiful dish. This naturally gluten-free and vegan dish is perfect for your holiday table. Serve with coconut bacon and vegan sour cream!
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
5
minutes
Cook:
45
minutes
TOtal:
50
minutes
Ingredients
- 5-7 Medium Russet Potatoes
- Toppings: Vegan Bacon (see recipe below), Vegan Sour Cream (I used this recipe and omitted the oil), Chives, etc.
Vegan Bacon
- 1 Cup Flaked Coconut
- 2 Tablespoons Liquid Aminos
- 1 Tablespoons Maple Syrup
- 1 Teaspoon Liquid Smoke
Instructions
- Preheat the oven to 450°F.
- Cut the potatoes into thin slices, leaving 1/4 of the potato intact at the bottom.
- Arrange the potatoes on a baking sheet and bake for 45-50 minutes, until the skins of the potatoes are starting to brown.
- Remove from the oven, serve and enjoy! Best served warm.
Vegan Bacon
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Mix the bacon ingredients in a small bowl.
- Spread the coconut onto the baking sheet and bake for 7-10 minutes, until the bacon is brown and crispy. Watch for burning - coconut can go from perfectly done to burnt very quickly!
- Let cool on the baking sheet.
