Hasselback Potatoes with Cardamom and Cilantro Sour Cream

By: Rose Marie Jarry, Master Chef at Kronobar

Preparation time:10 minutes + 50 minutes of cooking, 3 servings, gluten-free, vegan.

Ingredients

Potatoes:

  • 3 big potatoes, washed
  • ¼ cup avocado oil
  • ½ teaspoon cardamom powder
  • ½ teaspoon sea salt
  • ¼ of teaspoon black lemon pepper

Vegan Sour Cream:

  • 2 tablespoons creamed coconut paste
  • 1 tablespoon coconut oil
  • 1 tablespoon hot water
  • 2 tablespoons lemon juice
  • 1 pinch cardamom powder
  • 1 tablespoon fresh cilantro leaves
  • 1 pinch sea salt

Directions

  1. Preheat oven to 415F.
  2. Make some cuts into each potato throughout their whole length, being sure not to cut through them completely. Basically, the potatoes should still be held together.
  3. Place the potatoes on a cookie sheet.
  4. In a small bowl, mix the oil and spices and then pour them onto the potatoes, being sure to allow the oil to get insides the cuts.
  5. Bake in the oven for 50 minutes.
  6. In the meantime, use a small food processor to blend all the sour cream ingredients until you have a smooth creamy texture. Use this vegan sour cream to pour onto the potatoes when then are done cooking.
  7. Enjoy!