Hasselback Potatoes… “Prana Potatoes” (Vegan)


I’m not sure why, but this side dish always reminds me of football. I guess maybe since some potatoes are like little mini footballs? I’ve seen so many variations on Pinterest about a “super special game-time treat”, but since I really don’t care (unless it’s Penn State, and even then… I don’t care a whole lot) about football, why wait for the Superbowl to make something like this? Why wait for any occasion? As long as you have the time, treat yourself to some peace and quiet and make a snack. I’m learning how increasingly important it is to slow down sometimes, and I made a few of these a little while ago, wrapped each one up and pawned them off on everyone I could. If you see me approaching you with a potato wrapped in foil, I come in peace. I made a few variations that I’ll share over time, but this one is one I made for a friend who is vegan.

As I write about this potato, I just want to emphasize how important it is to dedicate time  out of your busy day, or week, to take a pause… a potato pause. Remember that you are human, you can only do one thing at a time, and if that thing isn’t benefiting you, strengthening you, preparing you or teaching you, then stop doing it. I try to pack a LOT of stuff into my day, which is made harder by my self-imposed/non-negotiable bedtime of 9:30. Even so, I still try to take 20-30 minutes to read a book, make some tea, or have a 90’s Alternative jam session at the kitchen table. You wouldn’t drive a car with a cloudy windshield or empty gas tank, so why try to can’t operate the same way physically? You wouldn’t make it very far.

With that said, set some time aside in your day and make yourself a prana-potato. Namaste.

Vegan Parmesan Hasselback Potatoes


Prep time: 30 min

Cook Time: 80 min (total)

Serves: 2

Note: non-vegan equivalents can be subbed for this recipe; I made one for myself that was non-vegan with butter, real Parmesan and a bit of cheddar, and it came out quite delicious.


  • 2 large russet potatoes, rinsed/scrubbed
  • 1 large yellow onion, thinly sliced
  • 1 1/2 cup cremini mushrooms, finely minced
  • 3 tbsp olive oil, plus 1 tbsp vegan butter or olive oil
  • ~1/4 cup Vegan Parmesan, plus more to taste
  • 1 tsp Himalayan or sea salt, or more to taste (I really like salt…..)
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 tsp parsley, minced
  • 2 large cloves garlic, finely minced



  1. Preheat oven to 425 degrees F.
  2. Coat potatoes in vegan butter or olive oil, and cover with foil. I don’t scour the edges or poke them with a fork in this case, since I don’t want to compromise the potato skin for when I slice it later. Bake for 50-60 minutes. Once cooked, take out of the oven, uncover and set aside to cool and to allow the skin to dry a little, in preparation for slicing.
  3. While the potatoes are cooling, cut your onion in half (length-wise, top to bottom). I start slicing opposite from the fuzzy side, so that it stays together all the way through cutting. Sauté on medium low heat until translucent, about 5-6 minutes.
  4. Add garlic, and mushrooms to pan, ensuring you’re stirring to prevent them from burning. Season with a pinch of salt, pepper, paprika and parsley. Continue to cook for 5-7 minutes, until everything starts to brown.
  5. Separately, mix the 3 tbsp olive oil with your ¼ cup vegan parmesan – it should form a paste. Set aside.
  6. Meanwhile, get your potatoes on a cutting board to slice. There’s a few schools of thought here – I’ve done it both ways. If you’ve got a flatter potato, you can use two chopsticks underneath the potato to prevent from cutting all the way  through. Personally, I’m just very careful and make sure I cut them very sloooooowly. Cut the potatoes into very thin slices – if possible, about 1/8 inch. You want the bottom of the potatoes to have all the slices still attached.
  7. Drop oven temperature down to 400 degrees. Place potatoes on greased cookie sheet or in a baking dish. Brush with the remaining tbsp of olive oil or vegan butter, and add a generous pinch of salt and pepper over the surface.
  8. Spread half of the vegan parmesan/olive oil paste throughout the slices on each potato, being careful not to detach each of the slices.
  9. Add your toppings, tucking the mushroom and onion mixture in between the slices. It won’t all fit, so I just throw whatever doesn’t right top of the potato. Optional: sprinkle a little extra vegan Parm on top.
  10. Bake for another 20 minutes, until toppings are golden brown. Serve with some Maple Ginger Salmon.



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