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November 18, 2021

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!

Oil-Free Hasselback Potatoes

Aren't hasselback potatoes just gorgeous?? I love how pretty they are. The recipe takes plain potatoes and elevates them to a dish that's a little more fancy and a lot more flavorful.

Plus, all the little slices get nice and crispy in the oven so each bite is crunch and salty and delicious.

Load 'em up with your favorite toppings and ooh they are so good!

Why Oil-Free?

Why would you even want to make hasselback potatoes without oil?

A few reasons.

One. Oil is not a whole food. Oil is made from processing a vegetable until it changes from its whole food state to an oil.

Two. Oil adds extra calories. Calories aren't something to be afraid of BUT we should be considering where our calories come from. One tablespoon of oil has 120 calories. Imagine adding just 1/2 tablespoon to a medium potato (about 160 calories). You'd add 60 calories, making over 25% of your calories from oil! ( 60 / ( 160 + 60 ) = 27% )

Three. Many oils that you might use are extremely terrible for you. These oils contain trans fats and saturated fats.

Here's the thing: losing the oil doesn't make the dish taste bad. These hasselback potatoes are incredibly delicious! Add some coconut bacon and vegan sour cream and you've got yourself an incredible dish.

Oil-Free Hasselback Potatoes

Why I love Oil-Free Hasselback Potatoes

  • Dietary needs — these potatoes are dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Perfect holiday side — these potatoes are quick and easy to make and you can make as many potatoes as you need to feed a crowd
  • Classic, yet stunning dish — hasselback potatoes are just so beautiful! There's a certain elegance to the thin slices
  • Customizable — I love to eat these potatoes plain, but you can add coconut bacon, vegan sour cream, chives -- whatever you like!

Ingredient Notes

  • Russet Potatoes: Yup, there's just one ingredient! I find that medium-sized potatoes are perfect for this recipe - not too small and not to big.

Vegan Bacon

  • Flaked Coconut: Flaked coconut is perfect for making little bacon crisps. Be sure to get unsweetened coconut.
  • Liquid Aminos: You can sub soy sauce or tamari.
  • Maple Syrup: For a refined sugar free option use date syrup.
  • Liquid Smoke: Don't skip this! This adds so much depth of flavor.

Oil-Free Hasselback Potatoes

How to make Oil-Free Hasselback Potatoes

Step 1. Preheat the oven to 450°F.

Step 2. Cut the potatoes into thin slices, leaving 1/4 of the potato intact at the bottom.

Step 3. Arrange the potatoes on a baking sheet and bake for 45-50 minutes, until the skins of the potatoes are starting to brown.

Step 4. Remove from the oven, serve and enjoy! Best served warm.

How to make Coconut Bacon

Step 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2. Mix the bacon ingredients in a small bowl.

Step 3. 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!

Step 4. Let cool on the baking sheet.

Recipe Prayer

Thank you God for these potatoes. Thank you for giving us food that nourishes our bodies. Amen.

Oil-Free Hasselback Potatoes

Related Recipes

Are you a potato addict like me? Well good news, I've got TONS of potato recipes for you to enjoy:

Tried this recipe?

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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

Serves:

6

Prep:

5

min

cook:

45

min

total:

50

min

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

  1. Preheat the oven to 450°F.
  2. Cut the potatoes into thin slices, leaving 1/4 of the potato intact at the bottom.
  3. Arrange the potatoes on a baking sheet and bake for 45-50 minutes, until the skins of the potatoes are starting to brown.
  4. Remove from the oven, serve and enjoy! Best served warm.

Vegan Bacon

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Mix the bacon ingredients in a small bowl.
  3. 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!
  4. Let cool on the baking sheet.
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography