A delicious lunch, small dinner or side dish. This Baked potato with cashew sour cream. It is so easy to make, and so comforting to eat. Give it a try!
Estimated reading time: 2 minutes
🥔 Main ingredients
- olive oil
- coarse sea salt
- espelette pepper or Aleppo pepper or smoked red pepper
- lemon juice
- apple cider vinegar
💭 Some ideas...
I have used in this recipe my favourite spice called, espelette pepper which comes from the south-west of France, the Basque region. It gives this beautiful warming spice heat, without being sharp. You can substitute this with Aleppo pepper, or smoked red pepper if you can't find the other two.
You can easily transform this dish into a very herby baked potato dish. Use herbs in your oil mixture, like rosemary or thyme. Or you can add garlic to your baked potato. Tarragon would work as well with the cashew sour cream, though I wouldn't use tarragon in combination with the other herbs. There are endless possibilities flavour wise.
If you prefer the fluffy interior of a baked potato, than go for a russet potato, and bake it the traditional way. Make a cross on the top and pour over your cashew sour cream.
I like the sliced option of the potato as it gives more crunchiness to the whole experience. You could even serve this as a party snack, in which your guests can break off a slice of potato. In this case I wouldn't drizzle the sour cream on top, but serve it along side in a small bowl to dip your potato slice in.
🍷 Wine pairing
I wouldn't necessarily reach out into an expensive cellar for enjoying it with a baked potato. But keep it simple, like the dish.
Go for an acidic white wine, like a Pinot Grigio or a Vermentino. keep it simple, fresh clean and cheap.
If you like this recipe, let me know by using the 'liking' button below. Or add @haricoco1 to your photo post on Instagram. I always Love to know when recipes are enjoyed, and re-created.
- 2 large potatoes.
- 3 tablespoon olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon espelette pepper or Aleppo pepper or smoked red pepper
- for the cashew sour cream
- 85 g ¾ cup cashew , soaked overnight
- 50 ml ¼ cup water
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- pinch of salt
- Handful of chopped chives
- Pre-heat your oven to 190C.
- Start with cutting the potato in slices, but not all the way through, stay 1 centimetre away from the bottom. An easy way to do this is to put a wooden spoon on each side of the potato (length wise), and start cutting until you reach the wooden spoons. This prevents cutting to far by accident, and breaking your potato in half.
- Make a mixture of olive oil, coarse sea salt and espelette pepper. Massage the potato well with this mixture, and use a brush to get the oil into the open slices.
- Place the potatoes in the oven and bake for approx. 40 minutes
- For the cashew sour cream
- Blend the cashews in a food processor, add all the other ingredients and blend well until nice and smooth. Let the sour cream cool down in the fridge for 1 hour (so it thickens).
- Serve the baked potato with the cashew sour cream on top some chopped chives.
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