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:
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.
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.
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