Eating Whole

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Serving size 4

It’s a beautiful love affair between baked potatoes and oven fries!


4 organic russet or yukon gold potatoes1 Tbsp extra virgin olive oil salt, to taste freshly ground black pepper, to taste¼ cup sour cream (optional)3 Tbsp chives, chopped (optional)2 sprigs fresh rosemary, chopped (optional) spritz of fresh lemon juice (optional)


  1. Preheat your oven to 400 degrees Fahrenheit. Let’s slice our taters! Key: Be sure to slice each slit down to about 1/4 inch from the bottom. Slice your potatoes crosswise, 1/8 inches apart (remember not to slice all the way through!).
  2. Place your prepared potatoes on a parchment paper-lined baking sheet. Drizzle each potato with olive oil and sprinkle with salt and pepper. Pop your potatoes in the oven to bake for about 1 hour, until golden. Top with optional toppings, if desired.
  3. I paired my hasselback potatoes with my honey chili tempeh bacon and a large quinoa salad, topped with my creamy dijon dressing.
  4. Enjoy eating whole!

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Tags: Contributor, Vegan, Vegetarian, Potato, Baking

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