Published on Sep 20, 2012
Awhile back AverageBetty made a Hasselback potato. It was the first time I had heard of it, but as soon as she said it looked like a lobster tail . . . well she kind of vegan-ized it for me.
Vegan Lobster Tail Recipe - How to make Hasselback Potatoes
1 Russet Potato
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon vegan butter
1 teaspoon rosemary
Preheat the oven to 450 degrees F.
Thinly slice a clean potato about 3/4 the way through. Submerge in an ice water bath and carefully separate each layer.
Place the potato, dried, onto a baking sheet. Drizzle with 1 tablespoon of olive oil and bake for at least 40 minutes. The potato should be crisp on the outside and tender on the inside.
While that is baking, place 1 tablespoon of olive oil and the vegan butter in a small skillet over low heat.
Add in rosemary and minced garlic to the oil. When the oil become fragrant and sizzles, remove it from the heat. Allow it to sit until the potatoes are ready.
When the potato is ready, plate it, and drizzle with infused oil.
Serve and enjoy.
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.