Thursday, 30 January 2014

Hasselback Potatoes

Inspired by the recipe for Vegan Lobster Tail on Tasha Edwards aka The Sweetest Vegan YouTube page. She is the cutest!!

Hasselback Potatoes


1 large potato of choice
2 cloves garlic, pressed into a paste
1 tsp dried rosemary
1 Tbls vegan butter
1 Tbls olive oil
Extra olive oil


Heat oven to 400F/200C.
Slice the potato thinly but not all the way to the bottom.
Place in a bowl of ice water until oven is ready.
Dry off potato, place on baking tray lined with foil, slits facing up.
Try to gently spread apart the cuts and drizzle a small amount of the extra olive oil.
Bake in oven for 40-60 minutes until soft in the middle and crispy brown on top.

While it's baking place butter, olive oil, garlic and rosemary in a small saucepan and heat on low-medium until the butter is melted and garlic starts to caramlise.
Once the potato is done transfer to a plate and drizzle with the butter sauce.
So naughty but so delicious!

1 comment:

  1. Looks delicious! Will definitely try this :)