25 min + 45 min oven

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

baking paper

Baking paper


6 servings - 12 hasselback potatoes

160 g

Potatoes (waxy)
Salsa ai Funghi (Jara Earth)

125 g
150 g
20 g

Creme (or oat) fraiche
(Plant-based) cheese (grated)
Fresh chives


10 min

  1. 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.
  2. Chop fresh chives
  3. 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


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

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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.

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