Hasselback Potatoes with Lemon Tahini Dressing


Prep-Time: 10 minutes

Cook-Time: 60-70 minutes


  • 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)


  • 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.


Roasted Garlic Smashed Potatoes

Serves 4
Prep Time – 5 mins
Cook Time – 45 mins


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


  • 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)