Oilfree Hasselback Potatoes with Aquafaba
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 12-14 small potatoes
  • 1 glass of chickpeas (you’ll only need the water = Aquafaba)
  • 2 minced garlic cloves or garlic powder
  • Spices:
  • Chilli and tomato flakes
  • dried dill
  • Salt and pepper
  1. Preheat oven to 200°C.
  2. Wash and dry the potatoes, leave skins on.
  3. Line up 2 chopsticks lengthwise close to your potato. This helps to avoid cutting through. Slice across the width in sections as thinly as you can.
  4. Strain the chickpeas and save the water. (Keep the chickpeas for hummus or simply like they are for your favourite chickpea recipe. Or make my banana chickpea bread).
  5. Mix garlic, dried dill and chilli and tomato flakes in your chickpea water.
  6. Place potatoes on a lined baking tray.
  7. Using a pastry brush or spoon, drizzle the Aquafaba-spice mixture on top and into the slices of potatoes.
  8. Sprinkle with salt and pepper.
  9. Bake for about 40 minutes until golden brown.
  10. Serve immediately.
Recipe by Annelina Waller at https://annelinawaller.com/oilfree-hasselback-potatoes-with-aquafaba/