Hasselback Potatoes with Jalapeno Salsa Verdeby Elissa Jewell on November 18, 2022
Potatoes and greens made a bit fancy! These are easily made in bulk and take under 10 minutes to prep.
1.25kg of white potatoes, washed and whole
1/4 cup chopped spring onion
1/2 cup chopped coriander leaves
3 medium whole tomatoes
1 cup of raw spinach
2 raw jalapeno peppers
1 teaspoon of mustard
2 tablespoons of malt vinegar
1 tablespoon of extra virgin olive oil
Prepare the potatoes by preheating an oven to 190 degrees.
Slice the potatoes across their width evenly, not all the way through, to create gaps in which to put the tomatoes.
Halve your tomatoes and then slice them to the same thickness as the gaps in the potato, and gently place the sliced tomatoes inside the potato layers.
Add a little oil and salt and pepper to taste, and bake uncovered for at least 30 minutes.
To make the salsa verde simply place all other ingredients in a blender or food processor and blitz until combined and serve on top of the cooked potatoes.
Makes 5 servings
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