Crispy Hasselback Potatoes with Spicy Bacon Scallion Relish
You can never have too many side dish recipes, so give Crispy Hasselback Potatoes with Spicy Bacon Scallion Relish a try. One portion of this dish contains roughly 7g of protein, 22g of fat, and a total of 377 calories. This recipe serves 6. For 87 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. 122 people have tried and liked this recipe. If you have red chili flakes, cumin seeds, russet potatoes, and a few other ingredients on hand, you can make it. It is brought to you by The Woks of Life. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. With a spoonacular score of 56%, this dish is pretty good. Try Simple Hasselback Potatoes with Crispy Garlic and Herbs, Bacon Hasselback Potatoes, and Hasselback Potatoes with Cheese and Bacon for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 80 minutes
Ingredients:
4 ounces bacon, chopped
1 tablespoon cumin seeds
Olive oil
1 teaspoon red chili flakes
6 medium russet potatoes, scrubbed
Salt and pepper
2 scallions, chopped
Equipment:
oven
wooden spoon
chopsticks
mortar and pestle
baking sheet
frying pan
Cooking instruction summary:
Preheat your oven to 400 degrees F.Place each potato between the handles of 2 chopsticks or wooden spoons. Slice the potato into thin slices, leaving inch at the bottom unsliced (the chopsticks/spoon handles will prevent you from slicing the potato all the way through). Repeat with the remaining potatoes.Place on a parchment-lined baking sheet, and brush thoroughly with olive oil, making sure to get the oil in between all the potato layers. Season with salt and pepper to taste, and roast in the oven for 1 hour and 20 minutes.When the potatoes are almost done roasting (i.e. when there are about 10 minutes of roasting time left), sautee the bacon in a pan over medium heat until crisp. Lightly smash the cumin seeds using a mortar and pestle, and add to the bacon along with the chili flakes and scallions. Stir, remove from the heat, and sprinkle over the potatoes. Serve!
Step by step:
1. Preheat your oven to 400 degrees F.
2. Place each potato between the handles of 2 chopsticks or wooden spoons. Slice the potato into thin slices, leaving inch at the bottom unsliced (the chopsticks/spoon handles will prevent you from slicing the potato all the way through). Repeat with the remaining potatoes.
3. Place on a parchment-lined baking sheet, and brush thoroughly with olive oil, making sure to get the oil in between all the potato layers. Season with salt and pepper to taste, and roast in the oven for 1 hour and 20 minutes.When the potatoes are almost done roasting (i.e. when there are about 10 minutes of roasting time left), sautee the bacon in a pan over medium heat until crisp. Lightly smash the cumin seeds using a mortar and pestle, and add to the bacon along with the chili flakes and scallions. Stir, remove from the heat, and sprinkle over the potatoes.
4. Serve!
Nutrition Information:
covered percent of daily need
