Hasselback potatoes are a great side dish to pretty up your plate and are super simple to make. Usually they are made with regular Yukon or white potatoes, but sweet potatoes come out just as tasty! I like making these with a side of sautéed kale with bacon and a steak...mmmm...good! If you are looking for a sweeter side dish, instead of the spices, add a drizzle of honey and a pinch of cinnamon!
Ingredients:
2-4 Sweet Potatoes, scrubbed clean and dried
2 Cloves Fresh Garlic, sliced very thinly
2 Tbsp Ghee or Olive Oil
1/2 Tsp Chili Powder
1/2 Tsp Sweet Paprika
Sea Salt
Freshly Ground Pepper
Method:
- Pre-heat oven to 400 degrees.
- Place sweet potatoes horizontally (so it is lengthwise going left to right) on a cutting board with one chopstick above it and one below it. These will act as guides to stop you from cutting all the way through the potato.
- Using a sharp knife, cut the potato into thin slices about 1/4" thick all the way along.
- Thinly slice the garlic cloves and place the slices between every few potato slices - this will help open up the potato slightly to help cook evenly. Place potatoes on a baking dish lined with foil, non-shiny side up.
- Cover the potato tops and in between the slices with the ghee or olive oil evenly. Get dirty here and use your hands to make sure you coat it well, don't worry about the bottoms, the most important part is getting in between the slices.
- Sprinkle the spices, and season with salt and pepper over the potatoes and pop them in the oven to bake for approximately 40-50 minutes. Keep an eye on them around the 40 minute mark to avoid burning them. They should be cooked through and slightly crispy at the edges with a softer centre.
- Remove from oven and let sit for a minute before remove - THEY ARE EXTREMELY HOT!
- Dig in!
No comments:
Post a Comment