Stuffed Hasselback Potatoes with Vegetable Medley

Stuffed Hasselback Potatoes with Vegetable Medley is a delightful dish that brings together the comforting flavors of crispy potatoes filled with savory sausage and a vibrant vegetable medley. This recipe not only pleases the palate but also makes for a beautiful presentation on any dinner table. Perfect as a side dish or a vegetarian meal on its own, these stuffed potatoes are sure to impress family and friends alike.

Ingredients

• 6 medium-large potatoes (900g / 2 lbs), uniform size
• 6 slices sausage (200g / 7 oz total)
• 2 tablespoons cornstarch
• Salt to taste
• 1 teaspoon sweet paprika powder
• Vegetable oil for frying
• 2 medium onions (200g / 7 oz), diced
• 2 medium carrots (150g / 5.3 oz), diced
• 2 red bell peppers (300g / 10.6 oz), diced
• 3 medium tomatoes (300g / 10.6 oz), diced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 2 tablespoons fresh green onions, chopped
• 2 tablespoons fresh dill, chopped

Directions

1. Wash and peel the potatoes. Choose potatoes that are similar in size for even cooking. Pat dry with a kitchen towel.
2. Place a potato on a cutting board and use two wooden spoons or chopsticks as guides to prevent cutting all the way through. Make thin slices across the potato about 3-4mm apart, cutting down until you hit the chopsticks. Repeat with all potatoes.
3. Place the sliced potatoes in a bowl of cold water for 10-15 minutes, then drain and pat completely dry.
4. In a small bowl, mix cornstarch with salt and sweet paprika powder. Gently work the mixture into the cuts of each potato.
5. Insert one slice of sausage into the center of each potato, nestling it between the hasselback cuts.
6. Heat 1-2 cm of vegetable oil in a large skillet over medium heat. Once hot, carefully place the potatoes in the oil, sausage-side up, and fry for 5-7 minutes until golden and crispy. Turn the potatoes and fry the other side for another 5 minutes.
7. (Optional) Transfer the fried potatoes to a baking sheet and bake at 180°C (350°F) for 15-20 minutes until tender and crispy.
8. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Add diced onions and cook for 3 minutes. Add diced carrots and cook for 5 minutes.
9. Add diced red bell peppers and cook for 3 minutes, then stir in diced tomatoes, salt, and pepper. Cook for another 5-7 minutes until tender. Stir in half of the fresh herbs.
10. Arrange the stuffed potatoes on a serving platter and spoon the vegetable medley around them. Garnish with remaining herbs and serve hot.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6
Nutrition info: Approximately 300 calories per serving, including carbohydrates, proteins, and various vitamins from the vegetables.

How to serve

Stuffed Hasselback Potatoes with Vegetable Medley are best served hot and fresh. Place the crispy potatoes on a beautiful platter surrounded by the colorful vegetable medley. For an extra touch, sprinkle some additional fresh herbs on top, like dill or green onions, to enhance the presentation. Pair these potatoes with a side salad or yogurt dip for a delightful meal.

FAQs

1. Can I use different types of sausage?
Yes, you can use any type of sausage you like, including chicken, beef, or plant-based alternatives for a vegetarian option.

2. Can I prepare the potatoes in advance?
You can slice and season the potatoes ahead of time and refrigerate them until you’re ready to fry or bake them. However, it’s best to cook them fresh for the best texture.

3. What other vegetables can I include in the medley?
Feel free to add your favorite vegetables like zucchini, spinach, or mushrooms for added flavor and nutrition.

Stuffed Hasselback Potatoes with Vegetable Medley

A delightful dish of crispy Hasselback potatoes stuffed with savory sausage and a vibrant vegetable medley, perfect as a side dish or a vegetarian meal on its own.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Vegetarian

Calories: 300

Ingredients Method Notes

Ingredients

  

Potatoes and Sausage

• 6 medium-large medium-large potatoes (900g / 2 lbs), uniform size Choose potatoes that are similar in size for even cooking.
• 6 slices slices sausage (200g / 7 oz total) Use any type of sausage you prefer.

Seasoning and Cooking Oil

• 2 tablespoons cornstarch
• Salt to taste Salt to taste
• 1 teaspoon sweet paprika powder
• Vegetable oil for frying Vegetable oil for frying

Vegetable Medley

• 2 medium medium onions (200g / 7 oz), diced
• 2 medium medium carrots (150g / 5.3 oz), diced
• 2 red bell peppers (300g / 10.6 oz) red bell peppers, diced
• 3 medium medium tomatoes (300g / 10.6 oz), diced
• 2 tablespoons vegetable oil For frying the vegetables.
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons fresh green onions, chopped For garnish.
• 2 tablespoons fresh dill, chopped For garnish.

Method

 

Preparation

1. Wash and peel the potatoes. Pat dry with a kitchen towel.
2. Use two wooden spoons or chopsticks as guides, and make thin slices across each potato about 3-4mm apart.
3. Place the sliced potatoes in a bowl of cold water for 10-15 minutes, then drain and pat completely dry.
4. Mix cornstarch with salt and sweet paprika powder in a small bowl. Gently work the mixture into the cuts of each potato.
5. Insert one slice of sausage into the center of each potato, nestling it between the cuts.

Cooking

1. Heat 1-2 cm of vegetable oil in a large skillet over medium heat. Once hot, carefully place the potatoes in the oil, sausage-side up, and fry for 5-7 minutes until golden and crispy.
2. Turn the potatoes and fry the other side for another 5 minutes.
3. (Optional) Transfer the fried potatoes to a baking sheet and bake at 180°C (350°F) for 15-20 minutes until tender and crispy.
4. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Add diced onions and cook for 3 minutes.
5. Add diced carrots and cook for 5 minutes.
6. Add diced red bell peppers and cook for 3 minutes, then stir in diced tomatoes, salt, and pepper. Cook for another 5-7 minutes until tender, stirring in half of the fresh herbs.

Serving

1. Arrange the stuffed potatoes on a serving platter and spoon the vegetable medley around them.
2. Garnish with remaining herbs and serve hot.

Notes

Best served hot and fresh. For an extra touch, sprinkle some additional fresh herbs on top, like dill or green onions, to enhance the presentation. Pair with a side salad or yogurt dip.