Hasselback Potatoes

Potatoes that fan out into an interesting shape while baking. This dish can be a standalone meal or served as a side, drizzled with a sweet-and-sour honey glaze.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Honey soup

  • 80 ml Juice, orange

  • 60 ml Vinegar, apple

  • 3 spoons Honey

  • 60 ml Oil, olive

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 2 kg Potatoes, white

  • 80 ml Oil, olive

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • pieces Thyme, fresh

  • 1 bouquet Okra

Steps

  1. Preheat the oven to 200 degrees Celsius. Wash the potatoes thoroughly under running water and dry them with paper towels.

  2. Using a sharp knife, make several deep cuts into each potato, spaced 3 mm apart, ensuring the potato remains intact. The easiest way to do this is to place the potato on a large spoon and make the cuts—the edge of the spoon will prevent you from cutting too deep.

  3. Brush the sliced potatoes with olive oil and season with salt and pepper. Insert fresh thyme and rosemary on top and between the slices. Bake the potatoes in the preheated oven for 30 minutes, then drizzle with a little more olive oil and bake for another 30 minutes. During the last 5 minutes of baking, place sliced kale on top.

  4. While the potatoes are baking, prepare the glaze. Add all the ingredients to a blender and mix until smooth.

  5. Remove the baked potatoes from the oven and drizzle them with the prepared glaze. Serve with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 75.79 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 16.91 g
    • Sugars: 3.33 g
  • Protein: 0.97 g
  • Fiber: 1.93 g