We love potatoes! And when they are wonderfully golden brown and crispy, what more could you want? So this vegan recipe is right up our alley! Why don't you try it out for yourself and let us convince you?
Servings: 3
Ingredients
Hasselback potatoes
- 6 medium size Potatoes
- 2 Branches Rosemary
- 2 Stalk Parsley
- Olive oil
- something Herbal salt
- Mediterranean spices
Carrot strips
- 2 St Carrots
- 2 TL Soy sauce
- 2 EL Sunflower oil
- something Paprika powder Hot
- something Cardamom
- something Pepper
- something Turmeric
- something Apple cider vinegar
Instructions
Hasselback potatoes
- Preheat the oven to 200 degrees top/bottom heat.
- Wash the potatoes and, if necessary, remove the dirt with a vegetable brush. Then cut the potatoes evenly and thinly: To avoid cutting too deeply, you can either place chopsticks or sticks next to the potatoes to help.
- Pluck the rosemary and parsley, chop finely and mix with olive oil and herb salt. Coat the potato slices with the herb paste.
- Bake on a baking tray lined with baking paper for approx. 30 - 45 minutes until crisp and golden brown. The baking time may vary slightly depending on the size of the potatoes.
Carrot strips
- Peel the carrots and cut into thin slices.
- Mix the spices with apple cider vinegar and oil and rub the carrot strips with it.
- Bake in a preheated oven at 200 degrees top/bottom heat until crisp and browned.
- Enjoy together with the Hasselback potatoes 🙂
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