Hasselback Potato Pot

hasselback potatoes vegan recipe
hasselback potatoes vegan recipe

Ingredients

400g Barilla arrabbiata

3 medium white potatoes

3 cloves garlic

1 red onion

2 carrots

1 tsp dried sage

1 tsp dried thyme

large pinch salt

1 tsp olive oil

2 stalks fresh rosemary

 

Method

 

Preheat the oven to 200ºC

prepare the potatoes by thinly slicing until 3/4 of the way down

roughly chop 2 of the garlic cloves and place in between the potato slices, along with the fresh rosemary, drizzle with olive oil and salt then bake in the skillet for 30 minutes

thinly dice the red onion, carrots and garlic clove and gently fry in a small pan for 7-8 minutes then take off the heat
once the potatoes have roasted, add the Barilla arrabbiata, onions carrots and garlic

continue to roast in the oven for a further 30 minutes until the tops of the potato are crispy and the bottom is soft and cooked

hasselback potatoes vegan recipe
hasselback potatoes vegan recipe