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Sage & Garlic Hasselback Potatoes
By @vancouverwithlove
Ingredients (serves 3)
•6 medium potatoes, any variety (about 2lb/900g)
•¼ cup fresh sage leaves (3 tbsp if dried)
•3 tbsp oil
•Salt and pepper
•2 cloves garlic, crushed
Instructions
- Preheat oven to 400°F/205°C.
- Cut 3-5mm slices into each potato, cutting about ⅔ of the way down the potato to create a sequence of slits. (To make it easier, place handles of two wooden spoons on a chopping board on either side of potato. This will stop the knife slicing all the way through, making sure you don’t cut it in half).
- Chop sage finely and place in a small bowl (if using dried, use a pestle and mortar to grind sage finely).
- Add oil to sage and mix thoroughly.
- Place potatoes on a baking sheet and using hands, rub sage sage/olive oil mixture into them.
- Season with salt and pepper and bake in the oven for 35 minutes.
- Remove potatoes from oven and sprinkle crushed garlic over them, pushing it between slices so potatoes absorb flavour.
- Using pastry brush, quickly re-coat potatoes in oil (there will likely be some in the pan) and bake another 20 minutes or until potatoes are golden and tender on the inside (test with a fork to ensure cooked).
- Serve as they are, or with extra salt and freshly chopped herbs sprinkled over for extra colour.
#thecookingfeed #vegancookings #vegetarianfoodie #VeganInspiration #thecookingfeed #veganmacncheese #veggierecipes #eatvegan #healthyveganfood #vegetariskt #veggiefood #VeganInspirations
#plantbasedvegan #veganiseasy #veganbaking #nycvegan
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