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Hasselback potatoes with paprika & caraway seeds

Hasselback potatoes with paprika & caraway seeds

The super side dish to team with Diana Henry's chicken with sauerkraut, bacon & apples.

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Vegetarian
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

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Ingredients

  • 8 medium-large Maris Piper potatoes, unpeeled but washed
  • 6 cloves garlic, thinly sliced
  • 50g unsalted butter
  • tsp ground paprika (either sweet or hot, but not smoked)
  • 2 tsp caraway seeds

Method

  1. Preheat the oven to 200ºC, gas mark 6, and put a metal baking sheet in to heat up. Make cuts, 2mm apart, in each potato, but don’t cut right through. Use a sharp knife and you end up with potatoes that are ‘furrowed’.

  2. Put the potatoes into a 1-1.5L gratin dish, where they can lie snugly in a single layer. Slip the garlic into the cuts, then melt the butter and add the paprika (you can use more than suggested but don’t go mad) and caraway seeds. Cook until you can smell the spices. Pour the butter over the potatoes, getting as much into the little cuts as possible. Season. Put the dish on the heated sheet in the oven.

  3. Bake for 50 minutes to 1 hour, until the potatoes are tender. Check how they’re doing by piercing them with a small skewer. The temperature suggested should be fine but don’t turn the heat up – the butter can burn easily. Bake for longer rather than put the heat up. Serve the potatoes with the chicken.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

824kJ/ 197kcals

Fat

7.4g

Saturated Fat

4.6g

Carbohydrates

27g

Sugars

1.2g

Fibre

3.9g

Protein

3.5g

Salt

0.5g

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