Hasselback Potatoes with creamy sauce

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 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)

1

Method

2
3

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

4

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

5

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

6

Put 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

7

Bake 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)

8

Put 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)

9

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

Ingredients

 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)

Directions

1

Method

2
3

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

4

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

5

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

6

Put 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

7

Bake 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)

8

Put 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)

9

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

Hasselback Potatoes with creamy sauce

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