Hasselback Potatoes w/ Aïoli

by Naomi Hazan of One Life To Eat

  • 1 lb. Tri-colored baby potatoes
  • 1/3 cup coconut oil, melted
  • Salt to taste
For the Aïoli:
  • 1/2 cup Original Vegenaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon truffle mustard
  • 1 1/2 teaspoons lemon juice
  1. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
  2. Put the potatoes on a baking sheet and brush on the coconut oil. Season with salt and bake on 450° for 30-35 minutes until golden brown on top. For extra crispiness baste the potatoes halfway through cooking.
  3. Combine the dipping sauce ingredients and dollop over potatoes once they’ve cooked and cooked for at least 15 minutes.

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