Paprika Hasselback Potatoes

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From one of our national supermarkets free monthly magazine, March 2018."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (69.5 g)
  • Calories 78.5
  • Total Fat - 3.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 2.6 mg
  • Sodium - 44.7 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 0.8 g
  • Protein - 2.4 g
  • Calcium - 58 mg
  • Iron - 1 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 200C.

Step 2

Place 1 potato on a clean work surface and place a chopstick along each side of the potato and using a small sharp knife to thinly slice the potato down to the level of the chopsticks at 3mm intervals (this stops you from cutting all the way through) and then repeat with the remaining potatoes.

Step 3

Place potatoes in a bowl and drizzle with oil and sprinkle with paprika and thyme and season well and toss to combine.

Step 4

Arrange cut-side up in a roasting pan and roast, turning occasionally for 35 to 40 minutes or until golden brown and crisp.

Step 5

Place the potatoes on a serving platter and sprinkle with parmesan and extra thyme and serve immediately.

Tips & Variations


No special items needed.

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