Swedish-Style Hasselback Potatoes

With Caramelized Onions and Dijon-Dressed Salad

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
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. You’ll bake them in a homemade garlic butter sauce, slather ’em with cheesy caramelized onions (Yes, that uses nutritional yeast. Don’t be scared; this stuff is delish and an awesome source of Vitamin B12), and pair them with a light arugula salad dressed in a homemade Dijon vinaigrette.

In Your Box (serves 2)

  • 3 Garlic Cloves
  • 1⅗ oz. Radishes
  • 1 Yellow Onion
  • 2 Green Onions
  • 2 Russet Potatoes
  • Info
    2 Tbsp. Earth Balance Vegan Margarine
  • 2 Tbsp. Nutritional Yeast
  • 3 oz. Baby Arugula
  • ¼ oz. Dijon Mustard
  • 1 fl. oz. Balsamic Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    471
  • Carbohydrates
    78g
  • Fat
    19g
  • Protein
    14g
  • Sodium
    671mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Small Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 425 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Mince garlic. Slice radishes into thin rounds. Slice onion into thin sticks (julienne). Slice green onions on a bias (angle) for garnish. Scrub potatoes. Allow margarine to come to room temperature.

  • Step 2 - Prepare the Potatoes
    2

    Prepare the Potatoes

    Place potatoes on a chopping board, flattest sides down. With a very sharp knife, starting from one end of the potato, cut almost all the way through (but not the whole way through) so potato is still in one piece, at about 3-4mm intervals. In a small dish, combine ⅔ of minced garlic and all of margarine until softened. Put sliced potatoes on prepared baking sheet. Spread garlic butter mixture over the whole potato and into the crevices. Drizzle with a bit of olive oil and sprinkle with a pinch of salt and pepper. Bake for 40 minutes, or until potatoes are crispy and the insides are softened.

  • Step 3 - Caramelize the Onion
    3

    Caramelize the Onion

    In a small pan over medium heat, add 1 tsp. olive oil and julienned onion. Cook for 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. Add half the nutritional yeast and 1 Tbsp. water. Coat the onions and add salt and pepper to taste. Cook for another 2 minutes and then remove from heat and set aside.

  • Step 4 - Prepare the Salad
    4

    Prepare the Salad

    In a clean bowl, add baby arugula and radishes. In another small bowl, combine remaining garlic, remaining nutritional yeast, Dijon mustard, balsamic vinegar, half the green onions (reserving remaining for garnish), 1 tsp. olive oil, and ¼ cup of water, or more if desired. Whisk together with a fork and add salt and pepper to taste. Pour dressing over arugula and radishes and toss.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Let potatoes to cool for 3-5 minutes before serving to allow them to crisp up. Once cooled, plate the potato. Top with caramelized onions. Add a serving of salad on the side. Garnish with remaining green onion and a crack of fresh black pepper.

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