HASSELBACK POTATOES

SERVES 4 SIDE PORTIONS

FOR THE POTATOES

4 large potatoes

4 tbsp. flavoured butter, chopped

FOR THE TOMATO CONFIT

7 oz. (200g) small, fragrant tomatoes

4 garlic cloves

2 tbsp. olive oil

1/2 tsp. coarse sea salt

FOR THE HERBED SOUR CREAM

1/2 garlic clove

2/3 cup (150g / 5oz) vegan sour cream

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh parsley

1/2 tsp. apple cider vinegar

1/2 tsp. salt

1/4 tsp. black pepper

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 26.6g (15.2g S.Fat) Carbs: 64.7g
Protein: 8.2g
Sugar: 8.7g
Sodium: 679mg

METHOD

Make thin slices across the width and length of each potato. Make sure not to cut all the way through the potatoes.

Tip: Place the potato between two chopsticks, one along each side lengthwise, to hold it steady while you slice and prevent it from being sliced all the way through.

Wrap the potatoes in parchment paper and secure with toothpicks.

Cook the potatoes for 45 to 50 minutes over indirect heat.

Combine the ingredients for the tomato confit in a small cast-iron frying pan and cook over indirect heat for 30 minutes at the same time as the potatoes.

To make the herbed sour cream, mince the garlic and combine it with the remaining ingredients.

With the herbed sour cream, serve the potatoes and tomatoes.

RECIPE NOTES

You can make the sour cream ahead of time. It can be stored in the refrigerator for 2 to 3 days.