Hasselback Potatoes with creamy sauce

By Elisa Booker

March 5, 2018

Impressive alternative to a plain baked potato with a tasty creamy sauce - from the original Bosh recipe

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 servings (as a side)


4 baking potatoes

6 tbsp oil (add herbs if desired)

For the sauce:

1.5 cups soaked cashews (you can boil for 15 mins instead of soaking)

1.5 tbsp coconut oil (liquid)

2 tsp onion powder

2 tsp garlic powder

2 tsp mixed Italian herbs (dried or fresh works)

1.5 tbsp nutritional yeast

1.5 tsp salt

Juice of 1 lemon

3-6 tbsp water (for creaminess)

To Serve:

Chopped chives (1 tbsp per potato)



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

3Put a potato between the rails and use a sharp knife to slice it, very thinly - around 1/2 (half) cm

4Put the potatoes in a bowl of water and soak them for 15-20 minutes

5Put the potatoes on a baking tray and drizzle them with 3/4 of the herb oil, making sure the oil gets right into the gaps

6Bake the potatoes at 220℃ for 50 mins to 1 hour (half way through shake the potatoes and add the rest of oil ensuring it gets between the gaps)

7Put all the “creamy sauce” ingredients in a liquidiser and whizz them up into a thick cream (warm this cream in a saucepan if you’d like)

8Take the potatoes out of the oven, plate and pour over the creamy sauce and chives


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