The beauty of hasselback potatoes is that the flavor permeates each mouthful, and each piece fries to perfection.
For the potatoes:
One pound and two ounces of newborn potatoes
3 tablespoons olive oil
1 teaspoon powdered rosemary
2 tablespoons salt 1 teaspoon black pepper
rind of one lemon
1 clove of garlic, smashed
For the cheese sauce, combine:
1/2 cup almonds
1/2 cup icy water
½ cup vegan milk
2 teaspoons of tapioca flour
3 tablespoons yeast nutritional
1 teaspoon tahini
1 teaspoon miso paste in white
⅛ teaspoon salt
1/48 teaspoon pepper
For the garnish:
14 cup minced fresh chives and
14 cup chopped dried cranberries
How to prepare:
For the potatoes, preheat the oven to 350 degrees Fahrenheit. Place one potato in a shallow bowl and cut it with a metal spoon at 18-inch intervals, taking care not to cut all the way through. Remove from bowl and continue to slice potatoes until all are used. On a baking sheet, arrange the potatoes.
In a small mixing basin, combine together the remaining ingredients. Brush mixture onto potatoes with a pastry brush, making sure to go inside potato cuts. Once covered, bake until golden, approximately 35 minutes.
Pour all ingredients for the cheese sauce into a blender and process until smooth. Pour into a small saucepan and cook over low heat, stirring regularly, until thick and creamy, till the consistency of pudding.
Remove potatoes from oven, sprinkle with chives and dried cranberries, then immediately spread with cheese sauce.