Categories: RECIPES

HEARTY HASSELBACK POTATOES

Thanksgiving is this week, so I’ll be sharing a simple recipe involving potatoes because what’s Thanksgiving without potatoes? This recipe takes a little over an hour and there are only 2 main ingredients which include potatoes and milkadamia Salted Buttery Spread. The rest are seasonings which you probably have in your cabinet already! Oh and this recipe is also vegan and gluten free so enjoy 🙂

HEARTY HASSELBACK POTATOES

Thanksgiving is this week, so I’ll be sharing a simple recipe involving potatoes because what’s Thanksgiving without potatoes? This recipe takes a little over an hour and there are only… RECIPES potatoes, thanksgivingrecipes, hasselbackpotatoes, milkadamia, recipes, thanksgivingdinner, thanksgivingsides European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1/2 cup (1/2 tub) milkadamia buttery spread
  • ½ c, macadamia buttery spread, softened
  • 1/3 cup chives
  • 1/8 cup rosemary
  • 1/3 cup parsley
  • Salt/pepper
  • 6 medium potatoes (russet), scrubbed

Instructions

  1. Preheat oven to 450° F
  2. Combine butter with herbs (chives, rosemary and parsley) in small bowl
  3. Place potato lengthwise between two wooden spoons or chopsticks, slice potato into thin slices leaving 1/4” or so at bottom (the spoons/chopsticks prevent you from cutting all the way through). Repeat with each potato
  4. Place potato on cookie sheet lined with parchment.
  5. Brush on herbed butter mixture, ensuring it gets in-between the slice.
  6. Bake until potato is tender and outside is crisp. About 60 minutes.

Notes

If you want to make them more of a meal, add crumbled soy chorizo on top or crumble vegan bacon and top with your favorite vegan cheese.

mariann.yip@gmail.com

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