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Hasselback potatoes with garlic and rosemary

  • 2h
    • Préparer 20 min
    • Préparer 1h 40m

Ingrédients

4 Personnes
  • For the potatoes:
  • 1 kg Waxy potatoes
  • 4 tbsp. Olive oil
  • 8 Garlic, thinly sliced
  • 6 Springs of rosemary
  • Grated pecorino cheese
  • Salt and pepper to taste
  • For dipping:
  • 500 g Low-fat quark
  • 200 g Natural yoghurt, 0.1 % fat
  • 100 g Sour cream
  • 1 Lime
  • 1 Garlic (large), finely chopped
  • Salt and pepper to taste
  • Paprika powder or chili powder
  • 10 tsp. Chopped herbs (parsley, chives, dill)
  • 1 Onion, finely diced

Preparation

Étape 1
Preheat the oven to 220 °C top/bottom heat and brush the base of a baking dish with a little olive oil.
tbsp. Olive oil
Étape 2
Wash the potatoes thoroughly, including the skin, and dry them. Now cut the prepared potatoes evenly with a sharp knife, but do not cut through. The easiest way to fan the potatoes is to place them between two wooden spoon handles or kebab skewers. These will slow down the slicing knife in time.
kg Waxy potatoes
Étape 3
Then insert the garlic with a few rosemary leaves between the potato fans and refine with pecorino to taste.
Garlic, thinly sliced
Springs of rosemary
Grated pecorino cheese
Étape 4
Place the Hasselback potatoes next to each other in the prepared baking dish and brush with 1-2 tbsp olive oil.
Étape 5
Bake for about 35 minutes until the potatoes start to split. Remove the potatoes from the oven and brush with the remaining tablespoon of oil. Then place back in the oven for a further 60-70 minutes. The optimum baking time depends on the size of the potatoes - large ones take longer and smaller ones cook more quickly.
Étape 6
Mix the yogurt, low-fat quark and sour cream and add the lime juice. Fold in the chopped garlic, diced onion, herbs, salt, pepper and paprika powder and leave the mixture to infuse in the fridge.
g Low-fat quark
g Natural yoghurt, 0.1 % fat
g Sour cream
Lime
Garlic (large), finely chopped
Salt and pepper to taste
Paprika powder or chili powder
tsp. Chopped herbs (parsley, chives, dill)
Onion, finely diced
Étape 7
After baking, season the Hasselback potatoes with salt, pepper and herbs and serve with the dip.
Salt and pepper to taste
tsp. Chopped herbs (parsley, chives, dill)

Produits assortis à cette recette

Pinceau à pâtisserie/marinade PROFI PLUS
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17.95 CHF PVC 22.95 CHF
Incl. 8.1% TVA | hors frais de livraison
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