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


Ingredients

For the potatoes

For the tomato confit

For the herb quark

Method

1

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

2

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.

3

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.

4

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.

5

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

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