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.
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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.
besides regular cooking and frying pans, and cutting knives
6 servings - 12 hasselback potatoes
Salsa ai Funghi (Jara Earth)
Creme (or oat) fraiche
(Plant-based) cheese (grated)
- 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
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
~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
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