Hasselback Potatoes with Red Beet and Apple Salad
Crispy baked potato slices topped with a creamy mixture of umami flavours from the cheese and salsa ai funghi. Together with the fresh salad this is an easy main course.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Read this first
If you want to make both the Crispy Bundles and this recipe, we recommend to use the salsa ai funghi in this recipe. The Crispy Bundles will also be nice without the salsa ai funghi.
Necessities
besides regular cooking and frying pans, and cutting knives
Baking paper
Zutaten
6 servings - 12 hasselback potatoes
12
160 g
Kartoffeln (festkochend)
Salsa ai Funghi (Jara Earth)
125 g
150 g
20 g
Crème (oder Hafer) fraîche
(Plant-based) cheese (grated)
Fresh chives
Vorbereitung
10 min
- Place the potatoes on a cutting board between the backs of two ladles. Cut the potato into 5 mm slices, but don't slide the knife all the way down, the ladles should prevent that.
- Chop fresh chives
- Preheat oven to 220°C
Kochen
15 min + 45 min oven
Rub each potato with the olive oil and generously season with salt and pepper
place the potatoes onto baking paper on an oven tray
Bake potatoes
~30 min at 220°C
In the meantime, prepare the side salad
Take potatoes out of the oven and spread salsa ai funghi between and over potato slices
leave the oven on
Add creme (or oat) fraiche and cheese over it
Bake potatoes again
~15 min at 220°C
Sprinkle fresh chives over the hasselback potatoes and serve with salad on the side
Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!
As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.
Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.
