Harissa Hasselback Potatoes
258kcal
Ingredients
- 6 medium sized potatoes
- 2 tablespoon olive oil
- 2 teaspoon flaky salt
- 2 tablespoon harissa paste
- 2 tablespoon dark honey
- 1 lemon juiced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 large clove of garlic minced
- 1 teaspoon red chili flakes
- 40 g feta crumbled
Method
- Preheat your oven to 200C | 396F and line a baking tray.
- Wash your potatoes, then slice them thinly but not all the way down, so the potatoes stay intact. It can be useful to place a skewer of chopstick on either side of the potato when cutting so that your knife doesn’t go all the way through.6 medium sized potatoes
- Place the potatoes on your baking tray and brush them with the olive oil. Sprinkle over your flaky salt, and bake the potatoes for 50 - 60 minutes. If they begin to burn on the tops, wrap a sheet of foil over the potatoes.2 tbsp olive oil, 2 tsp flaky salt
- When the potatoes are almost done, mix together the harissa paste, honey, lemon juice, seasonings, and minced garlic in a bowl.2 tbsp harissa paste, 2 tbsp dark honey, 1 lemon, 1 tsp smoked paprika, 1 tsp cumin, 1 large clove of garlic, 1 tsp red chili flakes
- Remove the potatoes from the oven, and turn down the heat to 170C | 325F.
- Brush the potatoes with the harissa mixture, trying to get the sauce between the potato slices too. Sprinkle over the feta cheese.40 g feta
- Bake the potatoes for another 10 minutes until the glaze is sticky and has darkened.
Nutrition
Serving1gCalories258kcalCarbohydrates47gProtein6gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol6mgSodium938mgPotassium970mgFiber6gSugar9gVitamin A338IUVitamin C53mgCalcium71mgIron2mg
Notes
To Serve
- Mix together 2 tablespoon yogurt, 1 tablespoon tahini, and 1tsp garlic powder, and spread over your serving plate.
- Add the potatoes, more feta cheese, fresh parsley, and if you like, another small drizzle of honey. Pomegranates would also be a nice addition here.