A plant-based version of the classic Swedish dish, Hasselback Potatoes. Not to be confused with Hasselhoff potatoes...
In a small pot stir the coconut oil and olive oil together until coconut oil is melted.
Brush oil mixture onto each potato until well coated. You should use about 1/2 of the oil mixture.
Bake in the oven for 25 minutes.
After 25 minutes the slices in the potatoes should have opened up some. At this point you can brush the remaining oil mixture onto each potato, taking care to get the oil in each cut of the potato. This will help them to get crispy! If you have to, you can scoop up the oil mixture form the bottom of the baking dish and add that on top again.
Sprinkle the minced garlic onto the potatoes and try to squish it between the slices so it gets nice and roasty in the oven without burning.
Bake for 25 more minutes.
At this point you can add the chives, parsley, salt, pepper, smoked paprika and nutritional yeast 'parmesan'. Make sure to tuck these well into the slices in the potatoes.
Bake for 10 minutes.
Remove from the oven and garnish with the same ingredients you stuffed into the potatoes. ENJOY!
Combine all ingredients together in a high speed blender and blend until the texture resembles parmesan cheese (don't over-blend into a puree).