Hasselback potatoes are a dinner favorite here. They are so easy to make and fun to top with just about anything in the fridge. I love the flavor of Buffalo wing sauce, even though I’ve never had wings. The sauce paired with my dairy-free bleu cheese dressing makes spicy, cheesy Buffalo Hasselback potatoes that will have your tastebuds dancing.
Maybe you’re asking, “What’s a Hasselback potato?” It’s a potato, sliced vertically, that fans out as it bakes. The outside gets a bit crispy, the inside stays soft…and of course, you can top it with just about anything. The name comes from the restaurant in Sweden where it originates, Hasselbacken. I’ve also heard these referred to as accordion potatoes.
I’ve included my bleu cheese dressing recipe as a separate recipe below. It’s good not just on these potatoes, but also with salad. Sometimes I have it with celery sticks and a drizzle of Buffalo wing sauce. I also use it to make my Buffalo Tofu Lettuce Wraps. It tastes just like “regular” bleu cheese dressing, just without the dairy. You won’t need the entire batch to make the potatoes, there will be plenty for other uses. Save the leftovers in the refrigerator for up to a week.
Johnna's Bleu Cheese Dressing (dairy-free, gluten-free, vegan)
Ingredients
- 3 oz . Extra Firm tofu , drained and crumbled
- 1 cup vegan mayonnaise
- 2 Tablespoons fresh squeeze lemon juice
- 1 teaspoon tahini
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
Instructions
-
Combine all ingredients in a small bowl, stirring just to combine. Don't over stir or the tofu crumbles will completely blend in instead of looking like the "cheese" crumbles in the dressing.
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Store for up to one week in the refrigerator.
Johnna's Bleu Cheese Dressing (dairy-free, gluten-free, vegan)
Ingredients
- 3 oz . Extra Firm tofu , drained and crumbled
- 1 cup vegan mayonnaise
- 2 Tablespoons fresh squeeze lemon juice
- 1 teaspoon tahini
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
Instructions
-
Combine all ingredients in a small bowl, stirring just to combine. Don't over stir or the tofu crumbles will completely blend in instead of looking like the "cheese" crumbles in the dressing.
-
Store for up to one week in the refrigerator.
I’m linking this post up to Gluten-Free Wednesdays, hosted by Gluten Free Easily, The Gluten-Free Homemaker and Lynn’s Kitchen Adventures. Drop by their sites to see all of the wonderful recipes that have been submitted!
These look amazing! Honestly, you could put just about anything on a Hasselback Potato and I’d love it. 😉 Those slices in place, but still a mix of crispy and soft and wonderful. Thanks for linking up to Gluten-Free Wednesdays, Johnna!
Shirley
Thanks, Shirley. You are in agreement with my fella when it comes to Hasselback Potatoes. He asks for them often, any way I will make them. Hmm…sounds like a roundup to me. 😉
Holy deliciousness! I must give these a try! Love the vegan blue cheese dressing as well–what a GREAT idea! 🙂
Thanks, Ricki! This dressing is one of my favorites. I ate some this afternoon with celery.
These potatoes look so good, Johnna! Thanks for sharing them at GF Wednesdays. I have them in the queue to be posted on Facebook on Friday.
Thanks, Linda! I appreciate it.