• 500 grams small potatoes
  • 500 grams brussels sprouts, halved & bases removed
  • 1 tbsp minced garlic
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1/4 tsp cumin
  • 1 tsp paprika

Hasselback Potatoes and Sprouts

Recipe by doctorbowl


Preheat oven to 200c

Rest each potato on a spoon and cut widthways at 3mm intervals – cutting the potato on a spoon stops you slicing all the way through. Repeat with each potato

Place the potatoes and sprouts in a baking dish (make sure they are equally spread)

In a bowl, mix together the oil, spices and garlic

Pour this mixture over the potatoes and sprouts, and mix really well to ensure everything is nicely coated

Bake for 40 minutes. If your potatoes are much bigger than sprouts, then take the sprouts out and cook the potatoes until soft