Hasselback Potatoes with Sautéed Vegetables

Refrigerator: Store any leftovers in an airtight container for up to 3 days.
Reheating: Reheat the potatoes in the oven to maintain their crispiness, and warm the sautéed vegetables on the stovetop.
Conclusion
This Hasselback Potato and Sautéed Vegetable dish is not only visually stunning but also packed with layers of flavor. The crispy, seasoned potatoes pair beautifully with the rich vegetable sauté, making it a meal you’ll love to serve time and time again.

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Frequently Asked Questions (FAQ)
Can I use other types of potatoes for this recipe?
Yes, you can use any type of potato. Russet and Yukon Gold potatoes are ideal because they hold up well during baking and have a fluffy interior.
Can I make Hasselback potatoes ahead of time?
You can prepare the potatoes by slicing and seasoning them ahead of time. However, it’s best to bake them fresh to maintain their crispiness.
Can I add cheese to this recipe?
Absolutely! You can sprinkle grated cheese such as cheddar, Parmesan, or mozzarella on top of the potatoes during the last 10 minutes of baking for a cheesy topping.
Can I use different spices instead of paprika and turmeric?
Yes, feel free to customize the spices according to your taste. You can use garlic powder, cayenne pepper, or Italian seasoning for different flavor profiles.
How do I store and reheat leftovers?
Store leftover potatoes and vegetables in an airtight container in the fridge for up to 3 days. To reheat the potatoes and maintain their crispiness, warm them in the oven at 180°C (350°F) for about 10-15 minutes.