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These Hasselback potatoes are crispy on the outside, soft on the inside, and packed with flavor from the spices and garlic. Paired with sautéed vegetables, they make a satisfying and healthy meal.
Preparation time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 1 hour 20 minutes
Ingredients:
For the potatoes:
8 medium 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 tablespoons 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 spring onions, chopped
1 bunch dill, chopped
Instructions:
Prepare the potatoes:
Preheat the 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 do not cut all the way through. This will create a “fan” effect as the potatoes cook.
In a small bowl, whisk together the sunflower oil, paprika, turmeric, marjoram and salt.
Rub the spice mixture over the potatoes, making sure to work it into the slits.
Mince 3 cloves of garlic and tuck some into the slits of the potatoes for extra flavour.
Bake the potatoes:
Place the prepared potatoes on a baking sheet and bake for 60 minutes, or until crispy on the outside and tender on the inside.
Sauté the vegetables:
While the potatoes are baking, heat 2 tablespoons of the sunflower oil in a large skillet over medium heat.
Add the chopped onions and cook until translucent, about 5 minutes.
Add the grated carrot and diced bell pepper and cook for another 5 minutes until tender.
Season with salt and black pepper.
Add the chopped tomatoes, minced garlic, spring onions and dill. Cook for a further 5-7 minutes until the tomatoes have broken down and the flavours have combined.
Serve the dish:
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