Cooked chopped bacon or vegan bacon, for serving (optional)
Green onion slices, for serving (optional)
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Lay a wooden spoon flat on a solid surface and place one potato in the spoon. Using a paring knife, slice ⅛-inch thick slices along length of each potato one at a time. The spoon lip will keep you from cutting all the way through.
Put the potatoes in a large bowl. Add the olive oil, thyme, parsley, garlic, salt, and pepper, and toss to evenly coat.
Place the potatoes on your prepared baking sheet, cut sides down.
Bake the potatoes for 10 minutes. Flip the potatoes and bake for 10 minutes more, or until soft.
Serve with dairy-free sour cream, bacon, and/or green onion, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-mini-hasselback-potatoes