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Creamy Hasselback Potatoes
- 4 baking potatoes
- 6 tbsp herb oil
For the creamy sauce
- 1.5 cups soaked cashews
- 1.5 tbsp coconut oil
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp mixed Italian herbs
- 1.5 tbsp nutritional yeast
- 2 tsp salt
- Juice of 1 lemon
- 3-6 tbsp water (for creaminess)
- Chopped chives (1 tbsp per potato)
- Side salad
Take 2 wooden spoons and lay them next to each tother to form rails.
Put a potato on top of the rails and use a sharp knife to slice it, very thinly (almost as thin as thick potato chips)
Put the potatoes in a bowl of water and soak them for 15-20 minutes.
Put the potatoes on a baking tray and drizzle them with herb oil, making sure the oil gets right into the gaps.
Bake the potatoes at 220℃ (425℉) for 50 mins to 1 hour.
Put all the “creamy sauce” ingredients in a liquidiser and whizz them up into a thick cream (feel to warm this cream in a saucepan if you’d like)
Take the potatoes out of the oven, serve them up on to plates with side salads, pour over the creamy sauce. BOSH!