It’s a beautiful love affair between baked potatoes and oven fries!  I paired my hasselback potatoes with my honey chili tempeh bacon, a large quinoa salad, all drizzled with my creamy dijon dressing.

Ingredients:

• 4 organic russet or yukon gold potatoes
• 1 Tablespoon extra virgin olive oil
• salt and freshly ground black pepper, to taste
• Optional:
  • 1/4 Cup sour cream +  3 Tablespoons chives, chopped
  • 2 sprigs fresh rosemary, chopped + spritz of fresh lemon juice

Directions:

1. Preheat your oven to 400 degrees Fahrenheit.  Let’s slice our taters!  Key: Be sure to slice each slit down to about 1/4 inch from the bottom.  Slice your potatoes crosswise, 1/8 inches apart (remember not to slice all the way through!).
2. Place your prepared potatoes on a parchment paper  lined baking sheet.  Drizzle each potato with olive oil and sprinkle with salt & pepper.  Pop your potatoes in the oven to bake for about 1 hour, until golden.    Top with optional toppings, if desired.
3. I paired my hasselback potatoes with my honey chili tempeh bacon and a large quinoa salad, topped with my creamy dijon dressing.

4. Enjoy eating whole!