Hasselback Potatoes

This is a typical Swedish dish and is usually loaded with butter. Of course, I made mine without butter! The potatoes are crispy, creamy, full of nutrients and so much fun to eat. You can pull each ‘scalloped’ piece off individually, or just dive into it.

Served as a side dish will elicit “oooohs and ahhhhs”, but it’s also a beautiful centerpiece on your plate, especially when smothered in the Decadent Mushroom Gravy.

Prep time: 10 minutes

Cook time: 35-50 minutes

Serves 2

Ingredients

2 large Yukon Gold potatoes, roughly the same size
Spray canola oil*
2 Tbls. nutritional yeast
Salt and Pepper to taste

Optional ingredients: breadcrumbs, chives

Instructions

Preheat oven to 425 F.
After washing your potatoes, place one potato on a large serving spoon to use as a guide.
Slice straight down into the potato. The large spoon will help keep your knife from cutting all the way through. My average slices ended up being 1/8″ to 1/4″ thick.
After cutting both potatoes, place them on a baking sheet and lightly spray the potatoes with canola oil.
Sprinkle with salt and pepper and place on middle rack in oven and bake for 35 minutes.
The potatoes should begin to ‘fan’ out and open slightly. When you see that begin to happen, remove from oven and sprinkle the nutritional yeast, breadcrumbs (if using), and other seasonings liberally on them.
Return potatoes to oven and bake for another 15-20 minutes, or until they are brown and crispy enough for you!

Top with chives and serve with mushroom gravy and additional nutritional yeast for cheesiness!

Hasselback Potatoes

Ingredients

Instructions

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