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
- Preheat oven to 200°C.
- Wash and dry the potatoes, leave skins on.
- 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.
- 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).
- Mix garlic, dried dill and chilli and tomato flakes in your chickpea water.
- Place potatoes on a lined baking tray.
- Using a pastry brush or spoon, drizzle the Aquafaba-spice mixture on top and into the slices of potatoes.
- Sprinkle with salt and pepper.
- Bake for about 40 minutes until golden brown.
- Serve immediately.
Recipe by Annelina Waller at https://annelinawaller.com/oilfree-hasselback-potatoes-with-aquafaba/
3.5.3208