Spicy Hasselback Potatoes
appearance of a ruffled cushion, that's what I think! These potatoes are crispy baked on the outside while the inside remains soft and tender.
Impressively sliced and baked to perfection, this is what hassle back potatoes are all about.
This perfectly delicious dream carb dish may look like the outcome of a hard labour but in fact, the opposite is true for it.
It takes only a little more effort to prepare and the rest is a breeze. Red chili powder adds a little kick to the otherwise ordinary recipe
This recipe can be made with any type of potatoes but new potatoesare the best for this recipe. The trick to slicing the perfect potatoes is to part slice the potatoes about 3mm thin and being careful not to cut right through. I think this can best be achieved by placing two butter knives along each side of the potato.
Prep Time: 10 mins☻ Cooking Time: 50 mins☻ Serves: 4☻ Cuisine: European
|melted butter or margines||2 tbsp|
|paprika or red chilli powder||1 tsp|
I have used unpeeled potatoes for nutrition reasons you can peel if you like.
Wash and dry the potatoes and cut a verticle thin slice from the bottom of each potato this process prevents the potato from moving.
Place two chopsticks on either side of the potato before slicing, this prevents slicing the potato right through we don't want that for making these potatoes.
Start slicing the potatoes one by one using a sharp knife slice each potato crosswise making 1/8inch-1/4inch slits being careful not to cut right through.
Brush with melted butter or margarine. Sprinkle with salt. Bake for about 20 minutes at 220 C. Remove from the oven.
Prepare a mixture of oil with chilli powder or paprika and apply with the help of a brush.
Place in the oven once again to bake for another 20-30 minutes until the potatoes are crisp on the outside and tender on the inside.
Serve as a side dish with a big bowl of Healthy Salad