Hassleback Potatoes

These were yummy and crispy! And everyone got to dress theirs with the seasonings they like. Everyone wins!

Ingredients:

Potatoes

Vegan butter

Seasonings

Instructions:

Preheat the oven to 425.

We washed the potatoes and then put them between pencils on a cutting board. I read on the internet that you can use chopsticks. Those would probably be better since they are not round. But we used what we had and it worked like a charm. Thinly slice the potatoes, accordion-style, cutting down until you reach the pencils. You should not have cut all the way through the potato. It will be intact when you bake it.

In a small bowl, combine melted butter or oil and any seasonings you like. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

Give them an extra-long roast in the oven so that the insides have time to become creamy and the outsides turn golden and crisp.

Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

Comments

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Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

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