HASSELBACK POTATOES By @eatwithfingers �

hasselback potatoes by eatwithfingers display image  1f0b6281
hasselback potatoes by eatwithfingers display image 1f0b6281

HASSELBACK POTATOES by @eatwithfingers �

4 medium potatoes
4 garlic cloves
1 big red onion
1/2 bunch of fresh parsley
1/2 teaspoon cayenne pepper or dry red chili
1 teaspoon salt, more if needed
1 tablespoon thyme
10 tablespoons vegetable oil, I used sunflower
1. Heat oven to 200C/400F. Wash the potatoes and dry the potatoes. Scrub them clean. Cut
parallel slits into each potato, stopping just before you cut through so that the slices stay
connected at the bottom of the potato. I use a large wooden spoon to make the process
easier. Arrange the potatoes in a baking dish.
2. Prepare your seasoning. Peel and roughly vertical slice the onion. Peel garlic and chop
parsley. In a medium bowl, add oil, thyme, cayenne pepper, salt, parsley, onion and garlic. Mix
3. Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with
the oil seasoning. Make sure it goes between the slices.
4. Place baking dish on a rack in the middle of the oven. Bake for about 60 minutes. Potatoes
must be crispy on the edges and easily pierced in the middles with a knife.
Serve immediately and enjoy!

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