Vegan Lobster Tail Recipe - 9.19.12 - Day 38 - How to make hasselback potatoes

Vegan Lobster Tail Recipe - How to make Hasselback Potatoes Hey my Sweet Vs, it's The Sweetest Vegan here. Today on the show we will be making a Hasselback Potato. Now the first time I saw it made was by AverageBetty here on YouTube. I'll put a link to her channel here. And you can go see how she did it and check out her channel, but it looks really cool and at the end she said it looks like a Lobster Tail. And I was like ding ding ding ding, Vegan Lobster Tail. So here we go. Vegan Lobster Tail Recipe - How to make Hasselback Potatoes We are going to start this recipe by preheating our oven to 425 degrees F. Next we are going to take a clean potato stabilize it between two cutting boards, and cut it into thin slices about 3/4 the way through. Be sure you don't cut all the way through because that will mess up the whole thing. Next you are going to take your potatoes and put them in an ice water bath. It helps to remove some of the starch. Feel free to use a vinegar or lemon juice, in the water as well, and it will help it all to fan out and separate those little layers. Next we are going to take our potatoes and put them on a baking sheet. I'm going to help them spread out just a little bit more, and drizzle them with olive oil. Bake them for about 40 minutes until the outside is crisp and the inside it so creamy and soft. Um, it's so good. While that is baking, we are going to make an oil infusion. We going to take a small skillet and put in equal parts olive oil and vegan butter. Next, I am going to do this Tyler Florence garlic technique I always see him do this. Take a cutting board. Put a couple of cloves of garlic down. Smash them into the board with the flat side of your knife, be careful, and sprinkle it with coarse salt. Then mince it up and continue to smash it down until it forms a paste. According to him it changes the flavor, and does all these cool things. So now back to the oil, we are going to add in some rosemary, which is an excellent herb if I must say so myself, and I am going to add in the garlic. Turn it up a little bit and the heat shouldn't even be at medium. But as soon as your mixture becomes fragrant, you can keep stirring it around, it starts to sizzle. Turn it off. You are done. Let it sit until your backed potato is ready to come out of the oven. Once your potato is done, you can put it on a plate, drizzle it with that nice garlic-rosemary infused oil and enjoy. Because of that infused oil, you can start to taste the potato before it even hits your tongue. Like as soon as it gets to your noise, your already in heaven. It is one of the creamiest potatoes I have ever had and the skin is nice and crisp so it chews very easily. It is really good. So try this baked potato if you want to try to change it up. I know as vegans we eat a lot of sides and we get tired of eating the same ole sides. So this is a nice alternative, I hope you all have a good day. And if you have any comments, leave them below. Video responses are always welcome and I will see you guys tomorrow. Bye. Vegan Lobster Tail Recipe - How to make Hasselback Potatoes