First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out: https://eatgrim.com.
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Servings: 10 potatoes
Time: 1 time 25 min.
Ingredients:
Hasselback potatoes
- 10 red potatoes (you can use any kind of potato)
- 20g vegan butter
- Salt & pepper
- 1 tbsp dried basil
- 4 tbsp olive oil
- Fresh thyme
Wild garlic pesto
- 100g wild garlic
- 2 garlic cloves
- 1 handful basil
- 3-4 tbsp olive oil
- 3-4 tbsp nutritional yeast
- 1 tbsp oat milk
- 1-2 tbsp lemon juice
- 1 handful sunflower seeds
- 1 handful pumpkin seeds
- Salt
Instructions:
Hasselback potatoes
- Turn the oven on 180 degrees c.
- Melt the butter in a pan or in a microwave. Add the butter to a bowl with salt, pepper, dried basil and olive oil.
- Peel the potatoes; then take two cooking spoons and put a potato in between (then it’s easier to cut and you won’t cut all the way through). Cut the potatoes with a 1,5-2 mm space between the cuts.
- Place the potato on an oven tray with some parchment paper and brush ¼ of the butter-oil sauce on all of them.
- Leave the potatoes in the oven for 1 hour. Every 15 m. brush some of the butter-oil sauce on the potatoes.
- When the hour is up, take the potatoes out of the oven and leave them to cool for a few minutes.
- When you’re ready to serve them, add some wild garlic pesto and fresh thyme.
Wild garlic pesto
- Find all the ingredients and put them in a food processor, blend for 4-5 m. A tip is to add the ingredients little by little and remember to taste, so you get the consistency and taste that you prefer.
Enjoy!
