This delicious take on baked potatoes is gorgeous to look at as well. Crisp on the outside, creamy on the inside, these are flavored with a lemon garlic dijon vinaigrette. Recipe and photos contributed by Lisa Goldfinger of Panning the Globe.
- ⅔ cup olive oil
- 4 tablespoons lemon juice (1 or two lemons)
- 2 teaspoons dijon mustard (I like Grey Poupon)
- 2 teaspoons finely chopped garlic
- ½ teaspoon salt
- Several grinds of fresh ground pepper
- 5 large oblong shaped russet potatoes
- 1 tablespoon chopped parsley
- 1 tablespoon lemon zest (from 1 lemon)
- Preheat oven to 425º F.
Make the dressing: Whisk olive oil, lemon juice, garlic, mustard, salt and pepper in a small bowl. Set aside, keeping the dressing at room temperature.
Peel and slice the potatoes: Peel the skin off the potatoes with a vegetable peeler, scraping a bit of potato off the bottom to make a flat stable surface, so they don’t roll around when you’re slicing them and dressing them. Make slices, about ¼ of an inch apart, along the length of the potato, but stopping the cut about ¼ of an inch from the bottom so the potato holds together. An easy way to keep from cutting all the way through, is to lay the potatoes lengthwise between two wooden-handled spatulas or two chopsticks. The wood on either side of the potato will keep you from cutting all the way through.
Here are more of VegKitchen's Easy and Elegant Potato Recipes.
Place the sliced potatoes on a jellyroll pan. Give the dressing a whisk and spoon 1 tablespoon of dressing over each potato. Roll the potatoes around in the pan to coat them. Put the pan in the middle of the preheated oven and bake for 45 minutes.
Pull the pan out of the oven. Give the dressing a whisk and spoon another tablespoon of dressing over each potato, aiming to get it to slip into the slits that have started to open up. Return the pan to the oven and bake another 20-30 minutes, until the potatoes are nicely browned on the outside.
Add the lemon zest and parsley to the dressing and whisk. Spoon 1 tablespoon of dressing over each potato. Serve and enjoy, passing extra dressing on the side!
You should note that mustard is considered kitniyot.
Wow, that went over my head. Thanks for making me aware of this!
They do make imitation mustard for us ashkenazic Jews 🙂
Do you have a suggestion for a brand, Laylu? I've never heard of imitation mustard!
I think u should sprinkle some Bread crumbs over the potatoes.
Tried it with sweet potatoes, great also!
Maybe horseradish (wasabi) can replace mustard but is more spicy.
I really like the idea of trying this with sweet potato — thanks for the inspiration!
I forgot to thank you for the recipe, so hereby, its really inspiring me!
Barbara Pollak says
For the Passover purists among us, vegans are absolutely allowed kitniyot (loosely but inaccurately translated as legumes) because there is no other source of protein in the vegan diet. The Sephardic tradition of eating rice and beans on Passover makes total sense in that context. Likewise for those highly allergic to dairy and eggs.
For me, though, Hasselback potatoes are just that for seder - a hassle! When you have to make 2 dozen of those babies, when do you find time for the rest of the meal lol?
Re the imitation mustard, there are several brands available, eg Haddar, and they make an imitation honey-mustard too (for those who wouldn't think to mix honey and mustard themselves), which is great on asparagus with maybe a bit of dill.
Thanks for your input, Barbara. These potatoes are delicious, but not something to make for a crowd!
James Farmer says
I feel I have to set the facts straight here . Legumes are not the only source of protein for Vegans/Vegetarians . In fact all veggies have protein . Case in point a cup of Baked Red Potatoes has 3g of protein . One medium Russet potato has about 4.6g of protein .
Having said that , this looks awesome and will try it soon .
DANIEL KALDERON says
GO VEGAN -FULL SUPPORT !!!