Them other potatoes don’t know how to act. Yes, I made sexy potatoes tonight. No, I am not talking about Elizabeth Hasselbeck (not sexy) or David Hasselhoff (really not sexy). I’m talking Hasselback Potatoes.
Ok, I’m really riffing from the dude over at frugal feeding and his potatoes are definitely sexier than mine.
I served these with a florentine tofu scramble. Oh my. The crispy deliciousness.
Russet Potatoes, scrubbed and rinsed (as many as you need, 1 for each person)
Extra Virgin Olive Oil Cooking Spray
Preheat oven to 450 degrees. Slice potatoes thinly, being careful not to slice all the way through. Fan the potatoes carefully and give a liberal spray with the cooking oil. Sprinkle with kosher salt. Bake for 35-45 minutes until golden and crispy on the edges.
Florentine Tofu Scramble
1 package extra firm tofu, drained and crumbled
1 can (14.5 oz) fire roasted diced tomatoes
4 T. nutritional yeast
2 scallions, sliced on the diagonal
1/4 C. freshly chopped basil
1 t. real salt or spike
1/2 t. ground black pepper
4 C. organic baby spinach
Method: Cook tofu and diced tomatoes over medium high heat until liquid from diced tomatoes is nearly evaporated. Add nutritional yeast, salt, basil and scallions. Cook briefly, remove from heat. Stir in spinach. Serve.