Southwest Garlic Hasselback Potatoes

With Spring Caramelized Onion Salad with Mustard Vinaigrette

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Vegetarian
A note about serious food allergies

Hasselback Potatoes are a traditional Swedish version of baked potatoes, except they’re way better, and lucky for all of us, they’re easy to make. This recipe bakes them in a homemade vegan garlic butter sauce, slathers ‘em with a zesty Southwest sauce (yes, that uses nutritional yeast. Don’t be scared; this stuff is delish), and pairs with a light spring salad with savory caramelized onions for a perfectly satisfying warm weather meal. Completely vegan, cholesterol-free, and gluten-free.

In Your Box (serves 2)

  • Info
    1 fl. oz. Balsamic Vinaigrette
  • 3 Garlic Cloves
  • 4 fl. oz. Salsa
  • Info
    2 Tbsp. Vegan Butter
  • 3 cups Mixed Greens
  • ¼ cup Nutritional Yeast
  • ¼ oz. Dijon Mustard
  • 3 Parsley Sprigs
  • 2 Russet Potatoes
  • 1 Yellow Onion
  • 1⅗ oz. Radishes
  • Nutrition (per serving)

  • Calories
    603
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Mince garlic and set aside. Thinly slice radishes and place in a bowl with spring mix. Thinly slice onion and set aside.

  • Step 2 - Prepare the Potatoes
    2

    Prepare the Potatoes

    Preheat your over to 425F. Rinse potatoes and place on a chopping board, flat sides (if there are flatter sides to give you more stability) down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. In a small dish, combine ⅔ of the minced garlic and vegan butter until softened together. Arrange sliced potatoes on prepared baking sheet (parchment, foil, or silpat liner). Work the garlic butter mixture evenly around the potatoes and in to the sliced crevices. Drizzle with a little bit of olive oil and sprinkle with salt and pepper, to taste. Bake in the over for 40 minutes, or until the potatoes get crispy and the insides are softened.

  • Step 3 - Caramelize the Onions
    3

    Caramelize the Onions

    In a small skillet, add 1 Tbsp. of olive oil and your sliced onions over medium heat. Cook for about 8-10 minutes, or until onions become transparent. Move onions around and continue to cook on medium heat for another 5 minutes, or until onions become a golden caramel color and are soft. Remove from heat and set aside.

  • Step 4 - Prepare the Southwest Sauce
    4

    Prepare the Southwest Sauce

    In a small saucepan over medium heat (or in a bowl in the microwave for 1-2 minutes), combine the salsa and nutritional yeast until the yeast adds a creaminess to the sauce. Salt and pepper, to taste and remove from heat.

  • Step 5 - Prepare the Salad
    5

    Prepare the Salad

    In a small bowl, combine remaining garlic, mustard, balsamic vinegar, parsley, and 1 Tbsp. of olive oil and ¼ cup of water. Whisk together with a fork and salt and pepper, to taste. Pour dressing over the spring mix and radishes and coat thoroughly. Add cooled caramelized onions and toss.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Once the potatoes have been removed from the oven, allow to cool for 5 minutes. Once cooled, plate potato and slather with Southwest sauce. Add salad on the side, top with caramelized onions, and dig in.