I really don’t know how I came up with the idea of putting chickpea water (Aquafaba) on my potatoes but I’m truly happy that it happened :). It makes the potatoes soft and crispy in one. I actually make all my oven-baked vegetables and potatoes like this.
In case you don’t have Aquafaba, you can also use corn juice ( if you have corn juice 🙂 ).
I simply love putting garlic and dill all over my potatoes. If you don’t like garlic and dill, skip it.
I generally eat about 6-8 small potatoes. For some of you this may sound like a lot but it’s truly not due to the low fat-content. And I know people who are eating even more :). So don’t be shy to eat until you are fully satisfied.
- Serving size: 2
- 12-14 small potatoes
- 1 glass of chickpeas (you’ll only need the water =
- 2 minced garlic cloves or garlic powder
- 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.
Should you decide to give the hasselback potatoes a try I’d love to hear how you liked it! Write me a comment or post a picture on Instagram or Facebook and tag me via @annelinawaller so I’ll see it ^.^