Dairy Free Hasselback Potatoes

Servings: Servings: 6
Time: 1:10


  • 1/2 cup (1/2 tub) milkadamia buttery spread
  • ½ c, macadamia buttery spread, softened
  • 1/3 cup chives
  • 1/8 cup rosemary
  • 1/3 cup parsley
  • Salt/pepper
  • 6 medium potatoes (russet), scrubbed


  1. Preheat oven to 450
  2. Combine butter with herbs (chives, rosemary, and parsley) in a small bowl
  3. Place potato lengthwise between two wooden spoons or chopsticks, slice potato into thin slices leaving 1/4” or so at bottom (the spoons/chopsticks prevent you from cutting all the way through). Repeat with each potato
  4. Place potato on a cookie sheet lined with parchment. Brush on herbed butter mixture, ensuring it gets in-between the slice. Back until potato is tender and outside is crisp. About 60 minutes.

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