Spicy Hasselback potatoes are a delicious gluten-free, egg-free, nut-free and soy-free side dish/snack/winter recipe/appetizer that will tantalise your taste buds!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 74 mins – easy
🍽 6 servings – 168 kcal per serving
|
Serving
143g |
Fat
5g |
Sat. fat
3g |
Sodium
145mg |
|
Carbs
27g |
Fibers
2g |
Sugars
1g |
Proteins
2g |
INGREDIENTS
- ¼ tsp salt
- 6 potatoes
- 8 tsp butter
- 1 tsp paprika
- 1 tsp ground cumin
- 1 pinch cayenne pepper
TOOLS
- 1 knife
- 1 baking tray
- 1 saucepan
- 1 oven
- 1 bowl
- 1 spoon
- 1 platter
STEPS
Heat 6 tsp of butter in a saucepan for 1 minute to get melted butter.
Slice potatoes thinly.
Grease a baking tray with 2 tsp of butter, then transfer the potato slices to it.
Preheat the oven to 425°F for 12-15 minutes.
Drizzle three quarters of melted butter over the potato slices.
Put the baking tray in the oven and bake for 45 minutes.
Combine cayenne pepper, paprika, ground cumin, and a quarter tsp of salt in a bowl with a spoon to get allspice seasoning.
Remove the baking tray from the oven to get roasted potato slices.
Drizzle the rest of the melted butter over the roasted potato slices and sprinkle allspice seasoning to it.
Put the baking tray back in the oven and bake for 20 minutes.
Take the baking tray out of the oven and transfer spicy hasselback potatoes to a platter.
It’s ready to be served !
