Here’s how I was inspired to finally try nutritional yeast to make these Vegan Hasselback Potatoes: this month’s Recipe ReDux is all about trying a new ingredient:
Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.
They mentioned nutritional yeast…and I just happened to have a bag in my cabinet waiting for just the right moment to use it. It doesn’t take a genius to recognize the signs…
I’ve wanted to try Hasselback potatoes for a while. They look fantastic with their crispy edges, but they’re often stuffed full of cheese, butter and sour cream. Delicious sure, but loaded with fat, calories and dairy products I’m trying to minimize as a flexitarian. Despite their bad rap in low carb circles, potatoes are loaded with antioxidants, Vitamin C, Vitamin B6 and essential minerals such as manganese and potassium. This is especially true for potatoes baked in their skins. So unless you have health reasons for avoiding potatoes altogether they can be a healthful addition to your regular diet. (Source One, Source Two, Source Three)
Nutritional yeast has a cheesy or nutty flavor and is also a source for B Vitamins and protein. Its taste makes it a popular ingredient substitution among vegans where it’s shaken over popcorn and vegetables much like parmesan cheese or added to “cheese” sauces. Sounds a little funky but when you consider the powdered “cheese” sauce in everyone’s favorite mac ‘n cheese, it’s not that strange at all. Read more about it on Bon Appétit.
This recipe was the perfect introduction to nutritional yeast. We didn’t need a lot of it to get a good idea of the taste, but now that we’ve finally tried it, I’m willing to do some more experimentation.
- 2 large potatoes
- 1 teaspoon olive oil per potato (I used a spray)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried rosemary
- pinch red pepper flakes or cayenne pepper
- 1 tablespoon nutritional yeast
- salt and pepper to taste
- 1 tablespoon olive oil, melted vegan spread or a mix
- Preheat the oven to 400 F/200 C and prepare a baking tray
- Without cutting all the way through the potato, cut thick slices down the length of the potato. It helps to use a kitchen spoon on each side of the potato to act as a knife guard and prevent cutting through. Transfer to a baking tray.
- Brush or spray the outside of the potato with olive oil. Let the oil dribble into the cuts. Bake for 20 minutes or so.
- While the potatoes are baking, measure the nutritional yeast, herbs and other seasonings into a small bowl. Melt the vegan spread and add it to the spice mixture to make a paste.
- Remove the half baked potatoes from the oven and brush the oily paste over the potatoes.
- Use the tip of a knife to open the cut pieces slightly so you can season the insides, too.
- Return the potatoes to the oven and bake for another 20 minutes or until the potatoes are cooked all the way through.
Dianne’s Vegan Kitchen was the source of inspiration for my version of Vegan Hasselback Potatoes. I had to improvise when I realized I didn’t have any fresh garlic in the house but we both were pleased with the end result. The potatoes we used were a good size for a meal with the addition of a salad. Smaller potatoes would be great as a fun side dish for a more formal meal.
I’m curious to see what ingredients the other Recipe ReDux bloggers are using for the first time. Be sure to visit the links below to see.
January 2016 – Theme
A New Ingredient for the New Year