Friday, April 15, 2016

No Hassle Hasselbacked Potato

Sliced potatoes, brushed with a fragrant oil and roasted with tucked in carrots. . . these crunchy spicy russets are quite tasty.  The recipe by Rachael Ray is in the April issue of the magazine.  

Hasselbacked Potato with Arabic Spices

(Serves 2)

Scrub potatoes.  Cut a small slice off the bottom of each potato so that the potato sits level on a foil lined baking sheet.
Slice potato from top to within 1/4 inch of the bottom, at about 1/4 inch intervals. 
2 medium russet potatoes

Tuck carrot coins in between every 2 or 3 slices.
1 carrot, peeled and sliced in coins

Mix oil and spices.  Brush on all sides of the potato and between vertical slices.
2 teaspoon olive oil
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/4 teaspoon cumin

Roast at 425 F for 1 hour, turning pan midway.


No comments:

Post a Comment