The classic Hasselback potato calls for a LOT of butter and in my plant based journey so far, I haven't been able to either create or buy a butter replacement that I enjoy at all. It seems I always end up comparing with the real thing and I always end up being disappointed
My solution to this problem: change the recipe entirely. The only thing my Hasselback potatoes have in common with the original recipe is the ultra thin slices. But I guarantee you, it is absolutely delicious and the best part is that most people think I used dairy yogurt!
Give them a try and let me know what you think.
-6 Medium Russet potatoes scrubbed clean. All about the same size and with a flat side for easier slicing.
-About 3 to 4 garlic cloves
-1 Cup of homemade creamy cashew yogurt
-2 Tbsp freshly squeezed lemon juice
-2 tsp of finely chopped fresh rosemary. Keep the tops to decorate.
-Sea salt and pepper to taste
You will need to make your cashew yogurt at least 24 hour prior. It couldn't be easier to make, but you can't speed up this process much. Method here.
Start by slicing the potatoes. It's time consuming, but I find this step completely meditative. You will need a very sharp knife. Each slice should be about 3 to 4 mm. Don't go to far and don't rush. You must take your time. If you go too far on a slice, it's easy to fake it back in place.
Next, use a Mandoline to thinly slice your pealed garlic. You may not need 4 cloves so don't slice all of them right away.
Open a cut with your index finger and insert one slice of garlic. Repeat until every single cut has been stuffed with garlic.
Heat your oven at 425° F with the rack on the low middle position.
Brush avocado oil on each potato
Add sea salt
Wrap each potato loosely in foil and put in the oven.
Cook for about 1 hour, but this highly depends on the size of your potatoes and the thinness of your slices. Have a first look after 45 minutes.
While your Hasselbacks are in the oven, make the dressing by mixing the cashew yogurt, lemon juice, chopped rosemary in a serving dish.
Sea salt and pepper to taste.
Cover and serve on top of your cooked potatoes with these tofu skewers.
Voila! Hasselback potatoes with creamy rosemary lemon sauce.