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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.