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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