CTV Recipes
Search Recipes
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.
SERVES
6
Ingredients
- 6 russet potatoes, large, washed
- 1/4 cup olive oil
- 1/4 cup maple syrup, dark
- 3 teaspoon cinnamon
- 1 teaspoon salt
- 1/3 cup pistachios, plain, finely chopped
- 1/2 cup parsley, curly, washed, leaves only, finely chopped
Directions
- Preheat your 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!
