Hasselback Potatoes with Lemon Tahini Dressing

Prep-Time: 10 minutes

Cook-Time: 60-70 minutes

Ingredients:

• 6-7 medium Yukon Gold Potatoes
• 2 tablespoons Tahini
• 3 tablespoons room temperature Water
• 1 tablespoon fresh Lemon Juice
• 1-2 cloves of minced Garlic
• 1/4 teaspoon Salt
• 2 sticks of fresh Rosemary
• Nutritional Yeast to Taste (optional)

Method:

• Pre-heat oven to 350′
• Using a knife create thin slices across potatoes ensuring not to cut all the way through. Set aside.
• In a small bowl whisk together tahini, water, lemon, garlic, rosemary, and salt.
• Use a small amount of the tahini mixture to coat the bottom of a baking dish, place potatoes.
• Slightly spread apart the sliced potatoes and drizzle on the tahini mixture.
• Sprinkle on some nutritional yeast and place in the oven for 60-70 minutes until potatoes are slightly browned and can be pierced easily with a fork.
• Squeeze on some extra lemon juice and salt to taste.

Enjoy!

Roasted Garlic Smashed Potatoes

Ingredients:

• 15 Baby Potatoes
• 1 tbsp Fresh Rosemary
• 2 Cloves Minced Garlic
• 1/4 cup Vegetable Oil
• Vegan Parmesan (optional)
• Salt and Pepper to Taste

Directions:

• Bring a large pot of water to a boil, add potatoes and cook until tender.
• Pre-heat oven to 450′
• Lay out cooked potatoes on a large baking sheet greased with oil, use cup to lightly press down onto the potatoes until the skin breaks and they are slightly flattened.
• In a small bowl mix together oil, rosemary and garlic, use a spoon to then drizzle this mixture onto each potato. Top with a small amount of salt and pepper.
• Insert into oven on the middle rack and let cook for 20-25 mins or until nicely browned.
• Remove from oven and top with vegan Parmesan (optional)

Enjoy!