I have no idea why they’re called Hasselback potatoes*…but they look really cool! And, since today’s VeganMoFo Iron Chef theme is Potatoes and Sesame, I decided to try my hand at Hasselback potatoes with my three varieties of CSA box potatoes.
I have, on-hand: Purple, Creamer and Sweet Potatoes. So, purple, white and orange. Pretty, right?
Here’s a traditional Hasselback recipe. For the creamer potatoes, I went from my memory of Hasselbacks (I’ve only seen them on Pinterest), but veganized with coconut oil in lieu of butter and “cheeze” dipping sauce in lieu of sour cream. Yum!
For the pretty purple ones, I Asianized them. I went with coconut and sesame oil as well as a Thai dipping sauce adapted from this dipping sauce, made with my handy cubes of Vegan fish sauce. Mmm….the kids loved these because they were so pretty. And, let’s be honest, it’s a ton of fun to pull the little slices apart. Even my daughter who hates potatoes tried the purple ones and pulled several potato slices apart. Minutes of entertainment.
For the sweet potatoes, I went with a pumpkin pie spice and sucanat (brown sugar could be substituted) topping along with the coconut oil. And, of course, all three varieties were topped with crunchy delicious sesame seeds. Mmm…
*After I typed that, of course, I had to know. Apparently they’re named after the Stockholm restaurant from which they originated.
Sesame Hasselback Potatoes
Potatoes (creamer, purple and sweet)
coconut oil, spread between slices of all potatoes
“cheez” dipping sauce
Thai dipping sauce
sucanat (or brown sugar)
pumpkin pie spice
Maple syrup dipping sauce
Preheat oven to 350.
Slice potatoes and fan out. Coat potatoes with toppings as desired.
Serve with dipping sauces.
Goose loved the purple and orange potatoes. I loved the purple and the creamers best. Bug, the potato hater, took one bite each of the purple and orange and avoided the white like the plague. But, hey, those two bites of potato are probably the first she’s had in a year. So that’s a tiny little win. Calling them accordion potatoes is much better for the kids, and the accordions fit perfectly in the oblong section of their lunch boxes, so little Goose will get these in her vegan lunch box, some day.
My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.
If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! Thanks a million, we look forward to blogging with you!
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.Due to spam, I've decided to close comments on posts older than 14 days. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I'm an affiliate with Amazon.com. If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!