Thanksgiving can be a daunting time of year for a vegan or vegetarian. Most people think of the dreaded Tofurkey when suggesting an animal product free Thanksgiving dinner. This year I am hosting my family and we are having a flexitarian Thanksgiving. Hasselback Potatoes kick off this series.
My goal is to make ALL of the sides and dessert vegan and roast a healthy pastured and antibiotic free turkey. Local Harvest has a neat tool that you can use to find a small scale turkey farmer near you. If you can’t make it to the farm I am always a fan of Whole Foods and their high quality meats. Read more about their strict turkey requirements here.
Thanksgiving for me has always been about the sides! I’m all about them sides, about them sides, no turkey. Don’t get me wrong, a good fried turkey or a bacon wrapped turkey is certainly delicious but the sides are what I filled the plate sky high with and savored every bite of mashed potatoes, stuffing and cranberry sauce.
Hasselback Potatoes are a swedish dish that look very impressive, are so simple to make and will make a unique side dish for your holiday table. This method works with any type of medium to large potato. It takes a little bit of knife skills.
Stay tuned for more sides and desserts!
Up next in Part 2 is Tropical Cranberry Relish.
- 3-4 pounds of potatoes (any variety will work)
- 1 large yellow onion, peeled, halved and thinly sliced
- 5-6 springs of fresh thyme
- 4 cloves of garlic
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Preheat oven to 400 degrees fahrenheit.
- Wash and dry potatoes. Slice potatoes into very, very thin slices almost all the way through leaving the potato connected along the bottom. Place sliced potatoes in a high walled baking dish or pie pan. Potatoes should be very close together and packed into baking dish.
- Place onion slices in between potato slices. Ensure onion is evenly distributed throughout potatoes.
- Press garlic cloves over the potatoes and ensure garlic is evenly distributed. Strip 1 thyme sprig of leaves and scatter over potatoes. Place remaining thyme sprigs on top of potatoes
- Drizzle olive oil over the potatoes. Sprinkle with salt and pepper. Gently rub potatoes to ensure they are well coated with oil.
- Bake for 45 min to 1 hour or until a fork is easily pressed into potatoes.