Hasselback Potatoes with Tomato Confit

Servings: Serves 4

Nutritional Information:

Per 100g

Calories 156 Fat 10g Saturates 3.9g Carbohydrates 12g Sugars 1.0g Protein  2.5g Salt 0.78g


For the potatoes

For the tomato confit

For the herb quark



Make cuts at very short intervals across the width of each potato, and all along its length. Do not cut right through the potatoes.


Place small pieces of the flavoured butter on the potatoes, wrap them in baking paper and hold it closed with a toothpick. Cook the potatoes over indirect heat for 45–50 minutes.


For the tomatoes, combine the ingredients in a small cast-iron frying pan and cook them together with the potatoes over indirect heat for 30 minutes.


For the herb quark (cheese), cut the chives into thin rings and finely chop the parsley. Finely chop or crush the garlic and mix together with the other ingredients.


Serve the potatoes and tomatoes with the herb quark (cheese).


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased