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.
Oilfree Hasselback Potatoes with Aquafaba
Ingredients
- 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
Instructions
- 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 ^.^
Wow I love this idea!! I always save the juice of my chickpeas for yummy sweet treats but never thought about putting them on baked potatoes!
Thank you so much Laurina! Yes me actually neither. You just helped me to remember why I used it for my potatoes. I didn’t want to waste the chickpea water because I hadn’t time to bake.
Werde ich bestimmt beim nächsten Mal ausprobieren, wenn ich wieder Ofenkartoffeln mache 🙂
ICh würde mich sehr freuen liebe Farina :)!
I’ve seen that way of cutting sweet potatoes EVERYWHERE. It looks so pretty!
Thank you so much Cassie! Yes me too. Seems like we have a Hasselback Potato Hype :), but it’s a good one tho.
Wow die Kartoffeln sehen immer so schön aus, muss ich unbedingt testen! Besonders gut finde ich die Idee mit dem Kichererbsenwasser, da ich nie weiß, was ich damit anfangen soll. Wirklich tolles Rezept.
Liebe Grüße Kirsten
Vielen lieben Dank Kirsten. Ja es wird wirklich super mit dem Kichererbsenwasser, (m)ein wahren Wunderwasser :).
Viele liebe Grüße
Annelina