Change up the routine and make these easy hasselback potatoes for dinner tonight! We’re whipping up three tasty flavors: vegan nacho, herb, and loaded.
This is a simple and quick recipe.
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Ingredients …
2 yellow potatoes
3.5 oz sharp cheddar cheese, sliced
4 teaspoons olive oil
1/2 15-oz can chickpeas, drained and pat dry
1/2 teaspoon smoked paprika
1/4 teaspoon each salt and pepper
Garnish with: sour cream or Greek yogurt, chopped green onions or chives
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Directions …
Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Stuff cheddar cheese between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 teaspoon olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Chickpeas: Meanwhile, preheat oven to 400°F (204 C). Combine chickpeas, 3 teaspoons oil, paprika, salt, and pepper and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until a bit crispy.
Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), chickpeas, sliced green onions, salt, and pepper.
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Variations
— Vegan Nacho Hasselback Potatoes
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Ingredients …
2 yellow potatoes
1 teaspoon olive oil (5 mL)
3/4 cup cashews (soaked, 125 g)
1 jalapeno
1/4 cup nutritional yeast (20 g)
1/4 teaspoon each chili powder, cumin, salt
1 clove garlic
1/4-1/2 cup water (60 – 120 mL)
Garnish with: dairy-free sour cream, sliced jalapenos
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Directions …
Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Set in a parchment paper-lined slow cooker and brush with olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Vegan Queso: Make sure you soak your cashews in water overnight or in very hot water for 1 hour. Put jalapeno in the oven on broil for 5 minutes until charred. Remove skin and add to a blender along with drained cashews, nutritional yeast, spices, garlic, and a little water. Blend and add more water until you reach your desired consistency,
Serve: Serve potatoes warm, topped with vegan queso, dairy-free sour cream (or yogurt), salt, and pepper.
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—Herby Hasselback Potatoes
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Ingredients …
2 yellow potatoes
1 teaspoon olive oil (5 mL)
6 sprigs thyme
4 sprigs rosemary
2 teaspoons lemon juice (10 mL)
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Directions …
Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Stuff herbs between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 teaspoon olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), lemon juice, salt, and pepper.
For more potato recipes, go online to www.potatogoodness.com.
