Vegan & Oil-free Hasselback Potatoes You Won’t Forget!

By Chef Katie Mae

Makes 2–4 servings (4 potatoes) | Ready in 30 minutes | Stores 4 days in fridge

INGREDIENTS

DIRECTIONS

Preheat the oven to 425°F. Line a baking dish or rimmed baking sheet with parchment paper.
In a small blender, add the water, cashews, garlic and onion granules. Blend into a cashew milk.
Cut cross-sectional slits into the potato, stopping just before you cut through the bottom so that the slices stay connected at the bottom of the potato. Make the slices 1/8-inch to 1/4-inch apart. For a guide, rest the potato in a large serving, slice straight down and stop when your knife reaches the edge of the spoon.
Place the potatoes in prepared baking dish. Brush the potatoes all over with the cashew milk. For more flavor, gently spread apart the slices to brush a little bit of the milk in between them. Leave half of the liquid to brush on later.
Bake the potatoes for 30 minutes. Remove the pan from the oven and brush the potatoes again with the cashew milk, making sure some of the milk gets between the slices. You can separate the layers apart if they're still sticking together. Sprinkle a little nutritional yeast and black pepper over each potato.
Bake for 15 to 20 more minutes, until the potatoes are crispy on the edges and the middle is easily pierced with a paring knife. Garnish with green onion and serve. These potatoes are best straight from the oven.

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