Sunday Dinners Roasted Potatoes, Red Onions, Carrots and Cherry Tomatoes

The great Sunday dinner is a tradition, unfortunatly not done as often here in Sweden, as in many other countries. Often with the big sunday roast taking center stage, of course we can get great vegan roasts! But I have always loved the roasted potatoes with a golden outside followed by the soft and fluffy inside. Here is my favourite way to prepare and cook the lovely vegetables to go with the vegan roast.

You will need: 

(counted by person)

3-4 small Potatoes, 1 Red Onion, 1-2 Carrots, 2-4 Cherry Tomatoes, Olive Oil, Salt, Pepper, Thyme and Rosemary.

• Peel your potatoes and boil them in salted water for 10min. Drain them in a colander and gently shake to get a rougher surface on them. That will help them to form a crispy shell and also to suck up all the flavours that will be added to the oil.
• In a bowl, add 100ml of olive oil, salt, pepper, thyme and rosemary. Taste your oil to make sure you have spiced enough.
• Put yout potatoes in the bowl and coat the potatoes with the flavoured oil.
• Lift your potatoes onto a paper lined tray using a spoon so you don't get a sea of oil. Spoon a little oil on each potato.Cook your potatoes in a preheated oven at 225C / 440F.

• Once the potatoes are in the oven, start with the rest of the vegetables.

• Peel your carrots and cut them into quarters, first splitting them lenghtwise and then in half again to shorten them. Peel your red onions, leaving as much of the root part to help the onions stay in one piece while roasting. Cut them in half across the root.
• Add the carrots and onion to the bowl you used for the potatoes. If needed add more oil and spices. Place your carrots and potatoes on a paper lined tray.
• Your potatoes should now be ready to flip, so flip them before adding your tray of onions and carrots to the oven.
•  In a clean bowl add your tomatoes, olive oil, salt and pepper (no thyme or rosmary needed).
• When the potatoes, carrots and onions are starting to look like they are almost ready. Put your cherry tomatoes on a tray or a small ovenproof dish and roast for 10 min, or until they have popped and are starting to look soft.
• Now your sunday dinner vegetables are ready to serve, as a dish on its own or a side to the vegan roast.
• Enjoy!

Hot Lemon Lime

This hot drink is a health kick that will leave you feeling fresh. First introduced to us by our friends Paul & Sarah, the hot lemon lime is now a regular hot drink in our home.

You will need:

½ Lemon, 1 Lime, Water and Sugar (or agave nectar or honey substitute)

• Juice your lemon and lime. 
• Add your citrus juice (and pulp if wanted) in a big cup.
• Boil your water and add that to your big cup.
• Add your sweetener to the hot lemon lime, taste and keep it as sour as you feel ok drinking.

(this drink can be spiced a little extra by adding fresh ginger)

Potato Bake

We didn't know what to eat, so we threw a few things together and came up with this. Have a try and let us know what you think. We really enjoyed it!

You will need:

8-10 Firm Potatoes, 4-6 Tomatoes, 500ml Dairy Free Cooking Cream, 1-2 cloves of Garlic, 300g Vegan Mince or TVP, Salt, Pepper, Grill/BBQ Spice, Bread Crumbs, 1dl/100ml Water  and 1 Vegetable Stock Cube. (Olive Oil for frying the mince and greasing the oven dish)

• Peel your potatoes and cut them into thick slices.
• Slice your tomatoes. (core them if they got a hard stem in them)
• In a bowl mix your cooking cream with the garlic, vegetable stock and a little salt and pepper
• Fry your vegan mince in the olive oil and spices. Add water to the mince.
• Grease your ovenproof dish with some olive oil and start layering your potato bake. Starting with potatoes, tomatoes, mince and then a little cream. Do this until your dish is all filled.

• Sprinkle the top with bread crumbs and cook in a 200C / 390F preheated oven for 30-40 min (test the potatoes with a tooth pick)
• When the potatoes are soft it is ready to eat. But don't over cook them. Serve with a fresh salad.

Brands I recommend in this blog are:

• Hälsans Kök, Färs. (the vegan mince)
• TVP, Textured Vegetable Protein

Lemon Soaked Sponge Cake

Fresh and flavourful sponge cake that soaks in a lemon syrup.

You will need:

150g Dairy Free Margarine, Egg Replacer (equlliant to 3eggs), 2dl (3/4cup) Sugar, pinch of Salt, zest of ½-1 Unwaxed Lemon, 3dl (1 1/4cup) Plain Flour, 2tsp Baking Powder and Bread Crumbs. Lemon Syrup: 2dl (3/4cup) Icing Sugar, Juice of 1 Lemon and 2tbs of Water

• Melt the margarine and let it cool.
• Whisk egg replacer, sugar, salt and lemon zest until fluffy.
• Add your margarine, flour and baking powder to the egg replacer mixture.
• Grease a round baking tin (with the hole) also lightly sprinking a thin layer of plain bread crumbs (to prevent the cake sticking to the tin and also ensuring that the cake will keep a good shape).
• Bake in a preheated oven for 45min at 175C / 340F

• After baking, let your cake cool down, still in the tin.
• Mix all the ingredients for the soaking syrup.
• Flip your cake out of the tin and onto a plate. (using a toothpick or some other long and thin skewer). Poke several small holes on the top of the cake.
• Using a spoon start soaking the top of your cake with the lemon syrup. If you don't want a very strong lemon flavour only use half the syrup. This step might take a few minutes, just cause the cake can't absorb all the liquid at once.
• Serve you cake chilled.

Thanks For The T-Shirt

I know this is not a recipe or a new food post, but I would like to thank my dad for this Vegan Swedes T-Shirt.

New food post in a few hours!

Cream Baked Trio Of Vegetables

You will need:

3-4 Carrots, ½ head of Cauliflower, ½-1 head of Broccoli, 250ml Vegan Cooking Cream, 5-7 cubes of chopped frozen Spinach, 1 cube Vegetable Stock, 500ml Water, 3tbs Plain Flour, 50g Dairy Free Margarine, Salt and Pepper.

• Start by peeling you carrots and cutting them, also cutting your cauliflower and broccoli into florets. Lightly boil until almost soft, they should still keep their bite, as they will be cooked in the oven.
• Melt your margarine in a sauce pan. Add your flour and stir until it forms a paste. Now add your cooking cream, spices, vegetable stock and spinach.
• It is very important to keep on whisking your sauce while cooking it. To avoid it burning or lumping.
• Your water should be added in batches, allowing the sauce to sligthly thicken before adding more.
• Taste your sauce, spice more if needed.

• Your vegetables should be added into a oven proof dish. Pour your sauce over and let it cook and get a golden colour in a 200C / 390F oven for around 30min.

• I usually eat this dish with boiled potatoes and a vegan meat substitute on the side.

Brands I recommend in this blog are:

• Oatly, iMat (cooking cream made from oats)

Spicy Deep Fried Potato Bites

These spicy potato bites are nice with mango chutney, sweet chilli sauce or as a side dish.

You will need: 

350g grated Potatoes, 1 Corncob or small tin of corn, 1dl (almost ½cup) Plain Flour, ½tsp ground Coriander, ½tsp ground Cumin, ½tsp Cayenne Pepper, ½tsp Tumeric, 1tsp Salt, Egg Replacer (equlliant to 1 egg), 3tbs Dairy Free Unsweetend Milk, 1 clove of Garlic and 1 Onion (or 4 Spring Onions). Also Oil for deep frying.

• Mix all the spices and dry ingredients in a bowl.
• Peel and grate your potatoes. Take your corn of the cob or out of the tin and add to the potatoes.
• Cut your onions and garlic, add that to the potatoes, also adding your milk and egg replacer.
• Finally add all the already mixed dry ingredients together with your potato mixture.
• Deep fry in plain frying oil at 180C / 350F until golden. (aprox. 3min)

Spaghetti With TVP Vegetable Sauce

You Will Need:

300gr Vegan Mince or TVP, 2 tins of Crushed Tomatoes, 2-4 Mushrooms, ½ Zucchini, 1 clove of Garlic, 2 Onions (1 red+1 brown), Salt, Pepper, BBQ/Grill Spice, 1tbs Soya Sauce, 2tbs Parsley, 1-2tsp Thyme and Egg Free Spaghetti. (oliveoil for frying)

• Cut your onions, mushrooms and zucchini into desired shapes and sizes. Fry them on a medium heat in a pan with olive oil.
• Add your spices, TVP and minced garlic. Cook for a few minutes before adding the crushed tomatoes .
• Taste and spice more if needed. (sometimes a pinch of sugar will help brighten the flavour of tinned tomatoes)
• Serve with your egg free spaghetti.

Brands I reccomend in this blog are:

• Hälsans Kök, Färs. (the vegan mince)

Apple Cake With Crumb Topping

This cake is tasty and just great, there is not much more to say. Try it!

You Will Need:

100g  Dairy Free Margarine, Egg Replacer (equilliant to 4 eggs), 2dl (3/4cup) Sugar, 2tsp Vanilla Sugar, 2tsp Baking Powder, 3½dl (1½cups) Plain Flour. Filling: 4 Apples, 3tsp Cinnamon, 3tbs Sugar. Topping: 75g Dairy Free Margarine, 1dl (1/3cup) Plain Flour, 1dl (1/3cup) Sugar, 2dl (3/4cup) Oats, 2tsp Vanilla Sugar and 2tsp Cardamon.

• Start by melting the 100g margarine for the batter, let it cool slightly.
• Whisk your egg replacer, sugar and margarine until fluffy.
• Add the dry ingredients.
• Now evenly spread the batter in greased or lined square 20x20cm (7.9in) pan. 

Filling:

• Peel your apples and cut them into thin wedges, removing pips.
• Mix the apples in a bowl with the cinnamon and sugar.
• Evenly layer the top of your batter with the apples.

Topping:

• Melt your margarine and mix it with the rest of ingredients for the topping. (the margarine won't have to cool for this one, as there is no baking powder in the topping)
• Now bake your cake in a 175C / 340F preheated oven for 35min.
• Cut your cake in to squares.
• The cake is best served warm with a cool vanilla cream or custard.

Brands I recommend in this blog are:

• Ekströms, Kokbar Marsán. (Vanilla Sauce/Custard)

Banana Cake With Chocolate Icing

Moist and flavourful cake with yummy chocolate and banana.

You Will Need:

100g Dairy Free Margarine, 3dl (1 and 1/3cup) Sugar, Egg Replacer (equilliant of 3 eggs), 5dl (2cups) Plain Flour, 2tsp Baking Powder, 1tsp Bicarb Soda, 1tsp Ginger, 2tsp Cinnamon, 2 ripe Bananas and ½dl (1/4cup) Caffein Free Coffee. Icing: 4dl (1.6cups) Icing Sugar, 4-6tbs water and 2-3tbs Cocoa Powder.

• Melt your margarine and whisk with the sugar until fluffy. Add your egg replacer (mixed according to the directions on the packet).
• In a separate bowl mix your flour, baking powder, bicarb soda, ginger and the cinnamon. Add that into the sugar mixture.
• Mash your bananas using a fork or a blender. 
• Then add bananas and coffee to the batter.
• Bake your cake in a greased round (hole) tin the oven on 175C / 340F for 1 hour.

• Once the cake is cool, mix the ingredients for your icing into a thick runny mix. Pour over your cool cake (if the cake is still warm the icing will melt and not stick to the cake). You can decorate your cake with vegan friendly cake decorations or sprinkles. (if you want to add decorations you should do that when adding your icing, if not the icing will have set and nothing will stick to it)

Brands I recommend in this blog are:

• Fazer, Ögon Cacao

Sour Cream Pasta Baked In The Oven With Broccoli, Tomatoes And Garlic

The sour cream gives this dish a great taste and creaminess. 

You will need:

1 packet Egg Free Penne Pasta (aprox. 500g), 2 tins Crushed Tomatoes, 300-400g Broccoli, 1 tub Vegan Sour Cream, Vegetable Oil for frying, 1 Vegetable Stock Cube, 100ml water, 1 clove of Garlic, 1 large Onion, Bread Crumbs, Salt and Pepper.

• Boil your pasta in lightly salted water. They should still be under cooked, so if the pasta packet says 10min, boil for maybe 5min.
• Cut your broccoli into bouquettes and simmer for a couple of minutes. They too should be under cooked. 
• Dice your onion and fry on a medium heat with the vegetable oil.
• When the onion is soft, add some salt and pepper. Also add the crushed garlic, tins of tomatoes, water and vegetable stock. (if your tomatoes are very acidic, add 1-3tsp of sugar) Taste!
• In a large oven proof dish add your pasta and broccoli. Mix them and then add in the tomato sauce you just made.
• Add the sour cream. The sour cream should be added in spoon fulls and just lightly mixed in with the tomatoe sauce. Your should still have areas of just tomato and areas of just sour cream.
• Now sprinkle your pasta with a thin layer of bread crumbs and bake in the oven until golden. 200-225C / 390-430F for around 30min. 
• Serve with a fresh side salad.

Brands I recommend in this blog are:

• Tofutti, Sour Supreme (the sour cream)

Potato Salad With Vinaigrette

This dish is very light, yet so flavourful. Best made with fresh and small new potatoes. But if you're longing for spring, use whatever firm potatoes available and dream away to a nice spring day.

You will need:

8 small New Potatoes (or very small baby potatoes, or as a last choice "normal" firm potatoes cut into smaller chunks), 8-10 Radishes, 8 Cherry Tomatoes, 100g Baby Spinach and 2 small Red Onions. 

Vinaigrette: 20g Fresh Dill, 9tbs Olive Oil, 1tbs Apple Cider Vinegar, 6-8tbs Water, 1-2tsp Salt, 2-3tsp Pepper and 1tsp Sugar

• With your new potatoes / small baby potatoes just gently scrub them to get rid of unwanted dirt. If using normal size potatoes, scrub them and then cut them into even chunks. (it is ALWAYS better to use the small potatoes. They don't need to be cut and won't soak up all the liquid of the vinaigrette)
• Boil the potatoes in gently salted water until just soft. Leave them to cool.
• Cut your red onions into thin sliced rings.
• In a bowl mix your vinaigrette and add it to your red onions. By leaving the red onions in the vinaigrette for a few minutes before adding the rest of ingredients will help get a mellow taste of the red onion.
• Cut the radishes into halves or quarters depending on their size.
• Halve your cherry tomatoes.
• Now add all but the potatoes into the onion and vinaigrette bowl. Mix!
• Last but not least, add your cooled potatoes.
• Your potato salad is now ready to get eaten.
• Taste great with Schnitzels, Marinated Mushroom Hats or just on it's own as a light lunch or dinner.

Poor Knights

Here in Sweden these almost pancake dipped pieces of bread use to be made by the poor, out of their old and stale bread. There by the name "Fattiga Riddare", or "Poor Knights".. Now it can be served as a nice breakfast, brunch or dessert, not only for the poor.

Poor Knights
You will need:
3 slices of White Bread, 1dl (1/3cup) of Plain Flour, 1.5-2dl (2/3-3/4cup) Dairy Free Milk, 1tsp Baking Powder, 1pinch of Salt, 1tsp Vanilla Sugar or Vanilla Essence and 1tbs Sugar.

• Cut the crust of your square pieces of bread, then cut them in half, into triangles.
• Whisk all the ingredients together for the batter, starting with the dry, then adding the wet ingredients. Whisk until smooth and lump free. It should be runny but yet thicker than water.
• In a non stick pan, melt margarine. When the margarine is melted, dip your bread in the thick liquid and then gently fry them in your pan until light golden. Fry them on a medium heat, if they get fried in a pan that is too hot, they will get to dark and still not be cooked through in the middle.

• Serve your Poor Knights with light syrup and sugar. Or why not fresh berries. (I personally prefer the caramel taste of the light syrup and sugar.)

Brands I recommend in this blog are:

• Dansukker, Light Syrup, Vanilla Sugar and Baking Powder
• Alpro, Soy Milk

Kartoffel Pot

This is a dish I have been making for years and still enjoy as much as I did the first time I tried it. Kartoffel means potato, so really this is a potato pot.

You will need:

6-8 Potatoes, 4-6 Carrots, 1 Leek, Margarine, 3tbs Plain Flour, Water, 2 Vegetable Stock Cubes, Salt, Pepper, 1 tub Vegan Cream Cheese, 3-4tbs Mild Mustard and 1 pot/bunch of Chives.

• Peel your potatoes and carrots. Cut them into even chunks, making the carrots slightly smaller than the potatoes. The carrots are harder in texture and will there for take longer to cook.
• In a deep pan add a fair ammount of margarine, when hot add your potatoes and carrots.
• Spice them with salt and pepper.
• Cook for 5 minutes. Remember to keep an eye on your cooking and to move the carrots and potatoes around to keep them from sticking to the bottom.
• Lower the heat and add your flour to the pan. Now mix the flour in to avoid lumps. Add water and vegetable stock cubes, just barely covering the carrots and potatoes. Keep on stirring to make sure the liquid stays thick but still runny and also don't stick to the pan.
• Once mixed, leave to gently simmer for 10min.

• Now cut and clean your leek. Remember to rinse it under water cause a lot of dirt can hide in all the layers of the leek.
• Add the leek to your pot and mix it all together. Leave to simmer another 5-10min, or until both carrots and potatoes are soft and ready to eat.
• You can now add the mustard, vegan cream cheese and half of your cut chives.

• Taste! If more spice or mustard is needed, add before serving.
• Serve the Kartoffel Pot in a bowl and sprinkle over some of the cut chives.
• Taste great with fresh bread, but even better with swedish crisp bread (spisbröd / knäckebröd).

Brands I recommend in this blog are:

• TofuLine, Creamy Spread Original  (the cream cheese)
• Wasa, Crisp Bread Husman

Club Sandwich with Roasted Potato Wedges

Filling dinner done in a relaxed way. This dish we first came across while travelling in Malaysia. So we adapted it and made it our own.

Club Sandwich
For 2 sandwiches you will need:
8 slices of square shaped Bread, 1 ripe Avocado, 4 Button Mushrooms, 8 slices of Cucumber, 4 leaves Iceberg Lettuce, 1 Tomato, 3-4tbs of Water, Salt, Pepper and Paprika Powder (oil / margarine for frying)

• Start with cutting the crust of your bread and toasting it in a grill pan. If you don't own a grill pan, it can be done quickly on the bbq, oven or last resort your toaster. Once the bread has a nice colour take it off the heat and lean them agains eachother. Or cool on a cooling rack. (If they cool while laying down the bottom side go soggy)
• Slice your mushrooms. In a pan add your oil or margarine, then add you mushrooms and spice them up with salt, pepper and paprika powder. Now add the water into the pan and let the mushrooms gently simmer in the liquid until it forms a thick sauce. (it should only be a small amount of liquid left)
• Cut your avocado and mush it into a paste.
• Cut your vegetables.
• Assemble your sandwich using 4 slices of bread for each sandwich. You should start your layers with avocado, this will help the mushrooms and greens to stick to the bread.
• Once all 4 layers have been put together. Poke a toothpick in 2 opposite corners of your sandwich and slice it in half.
• Now it is ready to enjoy.

Roasted Potato Wedges

You will need:

6-8 firm Potatoes, Vegetable Oil, Salt, Pepper and Paprika Powder

• Peel your potatoes and cut them into wedges.
• Rinse the potatoes in cool water for a minute or two.
• Toss your now dried potatoes with oil and spices.
• Cook in the oven for around 30min on 200-225C / 390-430F. During the cooking time it is good to move the wedges arond using a spatula, this will help them cook evenly and get a good colour.

Schnitzels, Mashed Potatoes And A Variety Of Veggies

What can I say? Just a wonderful and tasty feel good dish!

Schnitzels

You will need:

8 Dried Soy Fillets (or TVP Fillets), 1 Vegetable Stock Cube, Herb Salt, Pepper, 2-3 tbs of Soya Sauce, BBQ Spice, 1 clove of Garlic, Panko Bread Crumbs, 1 cup Plain Flour, 150ml Mater and 1tsp Baking Powder

• Fill a big pot with water and add the vegetable stock, soya sauce, garlic and spices. Remember to season the water a lot, this will flavour your fillets.
• When the water is boiling, add your fillets and cook accordingly to the directions on the packet. I do mine for 30min.
• Once 30min has gone, drain the water away and leave your fillets while mixing your flour "glue" for the bread crumbs to stick to your fillet.
• Mix the flour with the baking powder and then add the water. Whisk until it forms a lump free thick paste/liquid. 
• Pour your panko bread crumbs into a seperate bowl.
• Start by first dipping your fillets in the flour paste/liquid (do them one by one) and then dipping them in the panko bread crumbs patting them to help the bread crumbs stick.
• To make the coating easier, use a fork each, one for the flour mix and one for the panko. That will help to keep things clean and uncomplicated.

Mashed Potatoes

You will need:

8 medium sized Potatoes, 250ml of dairy free cooking cream, 50g Margarine, Salt, Pepper and Nutmeg

• Peel and boil your potatoes in lightly salted water until soft.
• Mash your potatoes (I use a potato press to get the mash lump free)
• Add your cooking cream and margarine.
• Taste, add your spices and taste again.

Variety of Veggies

4 Carrots, Vegetable Oil, Salt, Pepper, Broccoli and Peas

• Peel your carrots, cut them into even sizes. Leave them fairly big still.
• Toss them in some oil and a sprinkle of salt and pepper.
• Cook in the oven on 200C / 390F for 30min or until golden and soft when pierced.
• Steam your broccoli using a steamer or steamer insert bowl on your pan. Cook until just tender, broccoli that is too soft isn't nice.
• The peas could just be defrosted in warm water or done quickly in your microwave oven with some margarine. Done in a microwave safe bowl covered with cling film.

Brands I recommend in this blog are:

• Risberg, Panko Bread Crumbs
• Mrs.Chengs, Soya Sauce
• Goodsoy, Soya Fillets
• Oatly, iMat (cooking cream)
• A.Vogel, Herbamare (healthy herb salt)

Carrot Soup with Ginger

A health kick sensation. Earthy carrot with fresh ginger. This soup will scare all cold and flu germs a long way away!

Carrot Soup with Ginger

You will need:

6-8 Carrots, 3 Potatoes, 2 Brown Onions, 1liter (4 1/4cups) Water, 2 Vegetable Stock Cubes, Herb Salt, Pepper, 1-2tbs Fresh Ginger, 2 cloves of Garlic, Tumeric, Chilli Flakes, 1 tin crushed Tomatoes & Lemon Juice

• Peel and cut the carrots, potatoes and onions. Sauté in a pan for 5min.
• Add the grated ginger and garlic. Also add the water and vegetable stock.
• Let it all simmer for about 30min. 
• Before blending your vegetables and stock together, add the spices and tomatoes.
• Now blend it all with your mixer into a creamy and smooth soup. Add a squeeze of lemon and keep on a low heat until serving.
• Taste! Season more if needed

This soup is best served with croutons. Simply cut white bread into even cubes and fry until golden in a pan with a small ammount of vegetable oil, salt, pepper and ginger. Let the croutons dry and cool down on some paper to get rid of excess oil. Also serve with crispy rolls or a fresh baguette.

Brands I recommend in this blog are:

• A. Vogel, Herbamare (healthy herb salt)

Pizza Vegetana

Vegan goodness! Easy dough, quick bake and great taste!

Pizza Vegetana
You will need:
25g Fresh Yeast, 2dl (3/4cup) Water, 5dl (2cups) Plain Flour, 3tbs Olive Oil, 1tin Chopped Tomatoes, 1 clove Garlic, Pepper, Salt, Sugar, Thyme, Basil, Pineapple, 3 Mushrooms, 2 Tomatoes, Dairy Free Parmazano Powder, Vegan Meltable Cheese, Chili Flakes, 1 small Red Onion & 1 small tin Corn.

• Start by mixing the yeast with luke warm water in a bowl, to dissolve the yeast, then add the flour and olive oil. Work the dough for 5-10 min. Leave to rise in the bowl, for 30min, covered with a clean kitchen towel.
• While the dough is rising start with your tomato sauce for the base. In a pan saute the finely chopped garlic with some oil. Add the tinned tomatoes, salt, thyme and basil. Taste and add some sugar for a deeper tomato flavour. 
• Cut your toppings into desired sizes. 
• When the dough has risen, form into 1 big or 2 average size pizzas and place on a baking paper covered oven tray.
• Spread a layer of your tomato sauce on the pizza base and add your toppings. Making the cut sliced cheese and the parmazano powder cheese your last layer.
• I recommend you to let it rest another 5-10 min again before baking. But if your are in a hurry, baking it straight away is also a possibility.
• Bake in a preheated oven at 250C / 480F for 15min. Always keep an eye on your food while cooking them in the oven! That way you can control colour and crispness.

Brands I recommend in this blog are:

• Tofutti, Soy Cheese
• Life Free From, Dairy Free Parmazano

Hasselbacks Potatoes

This is a crunchy, tasty and very classic swedish style of roasted potatoes, first done at restaurant Hasselbacken in Stockholm. Therefore the name Hasselbacks Potatoes.

Hasselbacks Potatoes

You will need:

6 medium sized Potatoes, 100g Dairy Free Margarine, Salt & Bread Crumbs

• Peel the potatoes and cut them in thin slices (NOT cutting all the way through) using a wooden ladel/spoon or a special hasselback cutting board.
• Leave the potatoes to lose some of the starch in a cold water bath for 5-10min.
• Dry them and place the potatoes on a oven tray with a baking paper. Set your oven to 200-225C / 390-430F. If your potatoes are still a little wet in the cuts, just place them in your hot oven for a few minutes.
• Brush your potatoes with the melted margarine and place in the oven to cook for around 1h. During that time you should brush your potatoes every 10-15min.
• When your potatoes have a nice golden top, brush with margarine again also sprinkle with salt and your bread crumbs.
• Let the the crumbs go golden in the oven.
• Now your potatoes are ready to serve. 

Things I recommend in this blog are:

• Hasselbacks Potato Cutting Board