This Recipe for Hassleback Potatoes from Milkadamia is Delicious and 100% Vegan
After what has seemed to have been an interminable summer, slowly but surely the nights are starting to turn cooler and soon the leaves are going to start their fall symphony of colors. Fall is also the perfect time for new comforting vegan recipes and milkadamia has one that is delicious, hearty and not the same-old same-old.
If you’ve never had Hassleback Potatoes then you’re missing out on one of the heartiest and most delicious comfort foods. This dish, which originated in Sweden, is a type of baked potato which are cut about half way through into thin fan-like slices. These wonderful potatoes are like a cross between baked potatoes and roasted potatoes. Slightly crispy on the outside, while still soft and creamy on the inside. Thanks to milkadamia’s delicious, creamy and slightly decadent buttery spread they now can be made 100% vegan and completely palm oil-free.
This is a fairly simple recipe so you can make them within an hour with very few ingredients. How simple is that?
FALL HASSLEBACK POTATOES
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
6 medium potatoes (russet), scrubbed
Preheat oven to 450
Combine butter with herbs (chives, rosemary and parsley) in small bowl
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
Place potato on cookie sheet lined with parchment. Brush on herbed butter mixture, ensuring it gets in-between the slice. Back until potato is tender and outside is crisp. About 60 minutes.
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