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These Hasselback potatoes are crispy on the outside, soft on the inside, and bursting with flavor from spices and garlic. Paired with sautéed vegetables, they make a satisfying and wholesome meal.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Ingredients:
For the Potatoes:
8 medium-sized potatoes
2 tbsp sunflower oil
1 tsp paprika powder
½ tsp turmeric
½ tsp marjoram
Salt (to taste)
3 cloves garlic, minced
For the Sautéed Vegetables:
2 onions, chopped
2 tbsp sunflower oil
1 carrot, grated
1 bell pepper, chopped
Salt and black pepper (to taste)
A few small tomatoes, chopped
3 cloves garlic, minced
1 bunch of spring onions, chopped
1 bunch of dill, chopped
Instructions:
Prepare the Potatoes:
Preheat your oven to 200°C (392°F).
Wash and dry the potatoes. Using a sharp knife, make thin slices along the top of each potato, but don’t cut all the way through. This will create a “fan” effect as the potatoes bake.
In a small bowl, mix the sunflower oil, paprika, turmeric, marjoram, and salt.
Rub the spice mixture all over the potatoes, making sure to get it into the slits.
Mince 3 cloves of garlic and tuck some into the slits of the potatoes for extra flavor.
Bake the Potatoes:
Place the prepared potatoes on a baking sheet and bake for 60 minutes, or until they are crispy on the outside and tender on the inside.
Sauté the Vegetables:
While the potatoes are baking, heat 2 tbsp of sunflower oil in a large pan over medium heat.
Add the chopped onions and cook until they turn transparent, about 5 minutes.
Add the grated carrot and diced bell pepper, and cook for another 5 minutes until softened.
Season with salt and black pepper.
Add the chopped tomatoes, minced garlic, spring onions, and dill. Cook for another 5-7 minutes until the tomatoes break down and the flavors meld together.
Serve the Dish:
Once the potatoes are baked and golden, remove them from the oven.
Serve the Hasselback potatoes alongside the sautéed vegetables for a hearty, flavorful meal.
Serving Suggestions:
You can drizzle a little more sunflower oil over the potatoes right before serving to enhance their crispiness.
Add a dollop of sour cream or yogurt as a side dip to complement the dish.
Cooking Tips:
To make the slicing easier, place a wooden spoon on either side of the potato while cutting. This will prevent the knife from slicing all the way through.
Feel free to adjust the seasoning of the sautéed vegetables to your liking by adding your favorite herbs or spices.
Nutritional Benefits:
Potatoes are a great source of potassium and vitamin C.
The addition of turmeric provides anti-inflammatory benefits, while garlic supports immune health.
Dietary Information:
This recipe is vegetarian and can be easily made vegan by omitting any dairy-based garnishes.
Gluten-free, making it suitable for those with gluten sensitivities.
Storage Information:
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