These VEGAN Hassleback Potatoes are flavored with poultry seasoning herbs, making them the perfect side to your Holiday table!
Disclosure: This post was sponsored by The Idaho Potato Commission. All opinions, as always, are my own. Thank you for supporting brands that support Love is in my tummy.
The Holiday season is fast approaching us – soon, very soon, Thanksgiving will be upon us.
And Thanksgiving always gets me thinking of the TV show ‘FRIENDS’.
For the very first Thanksgiving episode in season 1, Monica makes three kinds of potato sides for her friends, because they all want it made differently – one wants mashed potatoes with lumps, another mashed with peas and onions, and the last, wants them in the form of tater tots (weird!). But the entire Thanksgiving meal gets ruined, because a brief distraction gets them all locked out of their apartment while the food is cooking on the stove/oven.
Life lesson there: never leave your cooking unattended. Never! But I gotta admit, that thanksgiving meal, with the three different kinds of potato sides would have been pretty stellar, if it didn’t all burn to a crisp.
Potatoes are an integral part of a special meal, especially if they’re Idaho® spuds! Paired with Litehouse Freeze dried herbs, not only are they extra delicious, the prep is also extra easy!
If you think Hassleback Potatoes are difficult, think again. Once you get the potato sliced (I found these tutorials super helpful – Technique 1 | Technique 2 | Technique 3) it’s basically child’s play, because the oven takes care of the rest!
Simply place the sliced potatoes in a cast iron skillet, douse generously with melted oil/butter infused with Litehouse freeze-dried herbs and bake!
Molten on the inside, crispy on the outside, and infused with the goodness of poultry seasoning herbs to pair perfectly with your main dish, this is a perfectly spud-tacular side to serve at your next Holiday gathering!
I mean, would you just look at that? Do you not want to dive-in, head first? Don’t forget that extra generous dollop of cashew cream topping!
When you make these VEGAN Hassleback Potatoes (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
Hassleback Potatoes for two
Don’t let your potatoes (and plant-based guests) miss out on the herbed goodness of your poultry main. By using the same poultry herbs to season your potatoes, these make an excellent side to your holiday tables!
To roast potatoes:
- 2 medium Idaho® Russet potatoes
- 2 tablespoon vegan butter (substitute with regular unsalted butter)
- 1 tablespoon Litehouse freeze-dried poultry herb blend
- ½ teaspoon paprika (optional)
- Salt, to taste
For the cashew cream topping*
- ½ cup raw cashews, soaked for atleast 2 hours
- ¼ cup + 2 tablespoons water
- 1-2 cloves of garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt, to taste
- 2 teaspoons Litehouse freeze-dried chives
Season the butter
- Melt the butter over low heat (you can also do this in the microwave in 30 second increments) in a small heat-proof dish.
- Add the Litehouse poultry herb blend into the warm oil. It will sizzle and infuse the flavors into the melted butter. Set aside and let cool completely.
Prep the potatoes
- Wash and scrub the potatoes to remove any dirt and dust. Wipe dry.
- Place one potato between two chopsticks or rounded fork or spoon handles that stand atleast ¼ inch high. This will give you a slicing guide.
- Slice the potato in 1/8” slices, making sure not to cut all the way through, stopping at the guide, so the slices are all connected at the base.
- Repeat with the second potato.
- Preheat oven to 425°F.
- Place the potatoes in a 6” cast iron skillet or a baking dish.
- Brush the seasoned butter along with the herbs onto the potatoes, making sure the butter and herbs get into every nook and cranny. The remaining butter will pool onto the skillet, that’s ok.
- Season the tops of the potatoes generously with salt. This will also help make a crispy crust.
Make the cashew cream
- Drain and rinse the soaked cashews of the soaking water. Drain again.
- In a blender, combine the cashews, ¼ cup water, garlic, Dijon mustard and lemon juice. Blend until smooth.
- If too thick, add more water, and adjust seasoning. Blend again.
- Transfer to a bowl and refrigerate until ready to serve.
- Bake in the preheated oven at 425°F for 1 hour until the tops are crisp and the insides are cooked through.
- Remove from the oven, brush the oil that’s pooled onto the skillet back onto the potatoes.
- Let cool slightly, and serve warm with the cashew cream and a topping of chives.
* Substitute cashew cream topping with sour cream for a non-vegan version.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 463Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 778mgCarbohydrates: 50gFiber: 6gSugar: 4gProtein: 11g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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