Hasselback potatoes aka sliced baked potatoes make an excellent side dish and when you add this rosemary cashew cream on top, you are on to a winner! These hasselback potatoes with rosemary cashew cream make an excellent comfort food for every season but I think they work especially well now, at this time of the year, when the weather is getting colder and the evenings are getting darker. This is exactly the time of the year when we need comfort food the most, isn’t it?
This recipe is super simple but bear in mind that baking potatoes takes time so make sure you’ve got at least an hour or so to make this dish. I am usually the impatient (and hungry!) one who leaves the potatoes half raw but I urge you not to do it. It’s been proven that this recipe is much better when the potatoes are cooked through properly. So if you are in a hurry or too hungry, then stay away from this recipe. But when you find the time, it’s totally worth it. And it doesn’t even take big effort, just some time in the oven.
The rosemary cashew cream in between the potato slices is delicious and that is really what makes these baked potatoes special. I’m not usually a big fan of nutritional yeast but it works beautifully in this recipe adding a lovely cheesy flavour to the potatoes.
Only a few ingredients and not much cooking resulting in a delicious dish. That’s my kind of cooking. I hope you enjoy these hasselback potatoes as much as I do.
- 1kg baking potatoes
- 2 tbsp olive oil
- Sea salt and black pepper
- 50g raw cashews
- 2 garlic cloves
- Fresh rosemary
- 1 tsp apple cider vinegar
- 2 tsp nutritional yeast (+ some more to sprinkle on top of the potatoes)
- Pre-heat oven to 200C and put the cashews to soak in warm water
- Rinse the potatoes thoroughly and then cut slits in each potato, make thin slices but don’t cut all the way through so that you can lift a potato in one piece
- Put the potatoes on a cooking tray and coat them with olive oil (including the bottom of the potatoes)
- Sprinkle with sea salt and black pepper and then, bake for about 40 minutes
- Once the cashews have soaked for about 30 minutes, transfer them into a food processor together with roughly chopped garlic cloves and rosemary, 1 tsp of apple cider vinegar, 1 tsp sea salt and 2 tsp nutritional yeast. Add a little bit of water as required to ease blending but be careful not to make the cream too thin, it should be relatively thick
- Take the potatoes out of the oven and carefully open each slit. Cover the potatoes with the cashew cream putting it between the slits too
- Top with some additional nutritional yeast and bake for another 15 minutes or so, until the top turns slightly golden and the potatoes are fully cooked through