Receta Spiced Mini Hasselback Potatoes
Here is the mini hasselback potatoes recipe. The spices used for the potatoes were inspired from my previous post, the Dry Potatoes With Ginger and Garlic. I am using the Fingerling potato variety for this recipe. They are small, buttery, and is just the perfect compliment for my finger sandwiches. Using a clever suggestion from one of my readers, Marcus, I used a wooden spoon to facilitate cutting the potatoes to an even depth. It certainly made the cutting process easier, thanks Marcus.
Spiced Mini Hasselback Potatoes
Ingredients
- 1 Bag (800 g) Fingerling Potato, washed
- ½ tsp Ground Ginger
- ½ tsp Ground Turmeric
- 1 tsp Cayenne Pepper
- 1 tsp Fennel Seeds
- 1 tsp Sea Salt
- 3 Tbsp Peanut Oil
Method
Preheat the oven to 400˚F.
Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.
In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, fennel seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.
Arrange the potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft.