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 | The Plant-Based Catholic

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

  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.