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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.



  • 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


  1. Preheat your oven to 410 degrees F.
  2. 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.
  3. Place the potatoes on a baking sheet lined with parchment paper.
  4. In a medium bowl, add olive oil, maple syrup, cinnamon and salt. Whisk to combine.
  5. Brush the potatoes' flesh generously with the mixture. Turn the potatoes and finish coating the other sides. Keep the leftover maple-oil mixture aside.
  6. Send the potatoes to bake for 60 minutes (cut side facing up) on the middle-top shelf.
  7. 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.
  8. Meanwhile, chop the pistachios and parsley to make the crumble and combine. Place in the refrigerator until the potatoes are cooked.
  9. Once the potatoes are cooked, immediately top each potato with the crumble mix. Serve warm and enjoy!

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