Hasselback Potatoes with Sautéed Vegetables

Nutritional Information:

This recipe is vegetarian and can easily be made vegan by omitting the dairy-based toppings.
It is gluten-free, so it is suitable for those with gluten sensitivities.
Storage information:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Reheat potatoes in the oven to retain their crispiness and reheat sautéed vegetables on the stovetop.
Bottom Line
This Hasselback Potato and Vegetable Sauté is not only visually stunning, but also rich in flavor. The crispy, seasoned potatoes pair beautifully with the rich vegetable sauté, making this a meal you’ll love to serve again and again.

Frequently Asked Questions (FAQ)
Can I use other types of potatoes for this recipe?
Yes, you can use any type of potato. Russet and Yukon Gold potatoes are great because they hold up well during cooking and have a soft interior.
Can I make Hasselback potatoes ahead of time?
You can prepare the potatoes by slicing and seasoning them ahead of time. However, it’s best to cook them fresh to maintain their crispiness.
Can I add cheese to this recipe?
Absolutely! You can sprinkle shredded cheese like cheddar, parmesan, or mozzarella on top of the potatoes during the last 10 minutes of cooking for a cheesy topping.
Can I use different spices in place of paprika and turmeric?
Yes, feel free to customize the spices to your taste. You can use garlic powder, cayenne pepper, or Italian seasoning for different flavor profiles.
How to store and reheat leftovers?
Store leftover potatoes and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat potatoes and keep them crispy, reheat them in the oven at 350°F (180°C) for about 10 to 15 minutes.