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Creamy Hasselback Potatoes

Creamy Hasselback Potatoes
Creamy Hasselback Potatoes
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Ingredients
Method

Ingredients

  • 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)

To serve

  • Chopped chives (1 tbsp per potato)
  • Side salad

Method

  1. 1.

    Take 2 wooden spoons and lay them next to each tother to form rails.

  2. 2.

    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)

  3. 3.

    Put the potatoes in a bowl of water and soak them for 15-20 minutes.

  4. 4.

    Put the potatoes on a baking tray and drizzle them with herb oil, making sure the oil gets right into the gaps.

  5. 5.

    Bake the potatoes at 220℃ (425℉) for 50 mins to 1 hour.

  6. 6.

    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)

  7. 7.

    Take the potatoes out of the oven, serve them up on to plates with side salads, pour over the creamy sauce. BOSH!