ADVERTISEMENT
Introduction:
Hasselback potatoes, with their signature accordion-like slices, are a delightful and visually appealing dish that combines crispy edges with a soft, creamy interior. When paired with a colorful medley of sautéed vegetables, this recipe becomes a perfect balance of flavors and textures. The tender, roasted potatoes complement the vibrant and savory sautéed veggies, making it an ideal side dish or even a light main course. Whether you're preparing a weeknight dinner or serving guests at a dinner party, this recipe is sure to impress.
Ingredients:
For the Hasselback Potatoes:
4 medium-sized russet or Yukon Gold potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary (or thyme)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
For the Sautéed Vegetables:
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium zucchini, sliced
1 cup baby spinach
1 medium red onion, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)
Instructions:
Prepare the potatoes: Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, and pat them dry. Place each potato on a cutting board, and using a sharp knife, make thin, evenly spaced slits about 3/4 of the way down the potato, leaving the bottom intact. Be careful not to cut all the way through.
Season the potatoes: Drizzle olive oil over each potato, making sure it seeps into the slits. Sprinkle garlic powder, rosemary (or thyme), salt, and pepper evenly over the potatoes. Place the seasoned potatoes on a baking sheet lined with parchment paper. If using Parmesan cheese, sprinkle some on top.
Bake the potatoes: Place the potatoes in the preheated oven and bake for 40-45 minutes, or until the potatoes are golden and crispy on the edges, and tender inside. You may want to baste the potatoes with more olive oil halfway through baking for extra crispiness.
Prepare the sautéed vegetables: While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add the sliced red onion and garlic and sauté for 2-3 minutes, until fragrant and softened.
Add the other vegetables: Add the bell peppers and zucchini to the skillet and sauté for another 5-6 minutes until tender but still crisp. Season with salt and pepper to taste. Add the spinach at the last minute, and cook until just wilted.
Assemble the dish: Once the potatoes are done baking, remove them from the oven. Spoon the sautéed vegetable mixture into the slits of the Hasselback potatoes, making sure each potato is generously stuffed.
Serve: Garnish with fresh herbs, if desired, and serve immediately while hot.
Tips for Serving and Storing:
Serving: Serve these Hasselback potatoes with a dollop of sour cream, yogurt, or a sprinkle of fresh herbs for added richness and flavor. Pair them with a protein like grilled chicken, steak, or tofu for a complete meal. They also go wonderfully as a side dish to roasted meats or vegetarian mains.
Storing: If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven for about 10-15 minutes at 350°F (175°C) to ensure they regain some of their crispiness. You can also microwave them, but they may lose their crisp texture.
Variants:
ADVERTISEMENT
