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For the sautéed vegetables:
2 onions, chopped
2 tablespoons sunflower oil
1 carrot, grated
1 bell pepper, chopped
Salt and black pepper (to taste)
A few small tomatoes, chopped
3 cloves garlic, minced
1 bunch spring onions, chopped
1 bunch dill, chopped
Instructions:
Prepare the potatoes:
Preheat the oven to 200°C (392°F).
Wash and dry the potatoes. Using a sharp knife, make thin slices along the top of each potato, but do not cut all the way through. This will create a “fan” effect as the potatoes cook.
In a small bowl, whisk together the sunflower oil, paprika, turmeric, marjoram and salt.
Rub the spice mixture over the potatoes, making sure to work it into the slits.
Mince 3 cloves of garlic and tuck some into the slits of the potatoes for extra flavour.
