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Maple Hasselback Potatoes with Pistachio Parsley Crumble
These mouthwatering maple-roasted Hasselback Potatoes with pistachio parsley crumble are a wonderful side dish for any meal, with irresistible layers of deliciousness that will please both the eyes and the taste buds! It's gluten-free and vegan, making it ideal for people with dietary restrictions.
Ingredients
- 6 Russet potatoes, large, washed
- ¼ cup olive oil, extra virgin
- ¼ cup maple syrup, dark
- 3 tsp cinnamon, powder
- 1 tsp salt, sea salt
- ⅓ cup pistachios, finely chopped
- ½ cup parsley, curly, washed, leaves only, finely chopped
Instructions
- Preheat the oven to 410 degrees F
- Hold the tip of one potato and use a sharp knife to slice the potato - stopping just before you cut all the way through. You want the slices to be about 1/8 inch thick. Repeat this process with the remaining potatoes
- Place the potatoes on a baking sheet lined with parchment paper
- In a medium bowl, add olive oil, maple syrup, cinnamon, and salt. Whisk to combine
- Brush the potatoes' flesh generously with the mixture. Turn the potatoes and finish coating the other sides. Keep the leftover maple-oil mixture aside
- Send the potatoes to bake for 60 minutes (cut side facing up) on the middle-top shelf
- Remove the potatoes from the oven, and brush the remaining maple-oil mixture over the top - making sure to get into the slits. Continue to cook in the oven for another 25 minutes.
- Meanwhile, chop the pistachios and parsley to make the crumble and combine. Place in the refrigerator until the potatoes are cooked
- Once the potatoes are cooked, immediately top each potato with the crumble mix. Serve warm and enjoy!
Notes
Here are a few tips to help you create the best potatoes:
- I can't stress enough the importance of using a sharp knife - preferably a blade with an offset handle. This will ensure that your cuts are nice and clean.
- Avoid opening your oven door during cooking as this will affect how long it takes for
- You can prepare the maple Hasselback potatoes a day in advance and store them, uncooked and covered, in the fridge. When it comes time to cook up these Christmas spuds, just pop them into a hot oven and cook through!
- If you can't find pistachios at your local grocery store or market, simply use pecans or walnuts instead - they'll work just fine!
- If you want to add a different flavour profile, try using vegan butter or coconut oil.
- If you're feeling extra festive, add rosemary to the crumble for an added layer of beautiful flavour. This will also make it feel even more holiday-appropriate and cheerful. I love using fresh herbs to create the perfect Hasselback potato.
- Serve immediately while the Hasselback potatoes are piping hot. Top with the crumble right after removing them from the oven; the warm maple glaze will aid in the adhesion of the crumble to your potato.
Nutrition Information:
Calories: 327kcal (16%)Carbohydrates: 51g (17%)Protein: 6g (12%)Fat: 12g (18%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 403mg (17%)Potassium: 1021mg (29%)Fiber: 4g (16%)Sugar: 10g (11%)Vitamin A: 455IU (9%)Vitamin C: 19mg (23%)Calcium: 67mg (7%)Iron: 3mg (17%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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