I’m a big potato fan, I love them in every shape, color, size or combination. From white and purple to sweet potatoes, from mashed, baked and wedges, to fries, rösti and potato salad. But for that particular moment when I cannot figure out whether I’m craving fries or mashed potatoes, there is a wonderful recipe called Hasselback Potatoes. This recipe combines both the earthy crunchiness of fries and the buttery creaminess of mashed potatoes. This adorable fan-shaped spuds are not only good-looking, but also delicious and healthy.
The technique is quite simple; the potatoes are sliced into thin parallel slices but they aren’t cut all the way through; after that they are generously greased with butter, they are roasted in the oven until they become golden brown. To make my work easier, I simply place the potato in a large spoon and I rest the handler on a paper towel roll (picture). The edges of the spoon will stop you from slicing the potato all the way through. I wanted to make this recipe vegan, so I substituted butter for some quality olive oil. I tried to mimic that rich flavor that butter gives to the dish and I placed some garlic and thyme between the potato slices. The result was (muuuuuch) more than satisfactory. Continue reading Hasselback Potatoes (Vegan)