Patatas Hasselback Veganas Sin Aceite - Estas patatas Hasselback veganas sin aceite son una guarnición muy fácil de preparar, saludable y baja en grasa. Están deliciosas y siempre triunfan. #vegano #singluten #danzadefogones

Potatoes are my favorite side dish and that’s why I couldn’t miss a recipe with potatoes for Christmas. I had this one on my to-do list, but I was hesitant to make it because it is usually made with butter, margarine, or a large amount of oil. Suddenly one day I remembered how delicious our pan de Low Fat Vegan Garlic and thought I could use the sauce to make a low fat version.



  • 1 diente de ajo
  • 2 cucharadas de tahini
  • 2 cucharadas de agua
  • 1/4 cucharadita de sal
  • 1 puñado de perejil
  • 4 patatas (900 g ó 2 libras)


  1. Preheat oven to 180º or 350ºF.
  2. Blend all ingredients (except potatoes) in a blender or food processor. Set aside.
  3. Wash the potatoes and do not peel them. Make parallel cuts every 1/2 cm (or 1/4 inch), but do not go all the way down. It is easier if you put a wooden spoon to act as a stop for the knife. I recommend you take a look at the third photo to get an idea.
  4. Place the potatoes on a tray, pour in the sauce and bake for 60-70 minutes or until the potatoes are done.
  5. You can serve them directly with some chopped parsley on top (optional). They are also very tasty with a little vegan parmesan.
  6. Vegan Hasselback Potatoes can be kept in the fridge in an airtight container for up to 5 days.


  • If you want you can add a little salt to taste to the potatoes in addition to the sauce.
Share With Your Friends!!

Similar Posts