Ingredients: For the Potatoes: 8 medium-sized potatoes 2 tbsp sunflower oil 1 tsp paprika powder ½ tsp turmeric ½ tsp marjoram Salt (to taste) 3 cloves garlic, minced For the Sautéed Vegetables: 2 onions, chopped 2 tbsp 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 of spring onions, chopped 1 bunch of dill, chopped Instructions: Prepare the Potatoes:

Preheat your 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 don’t cut all the way through. This will create a “fan” effect as the potatoes bake.
In a small bowl, mix the sunflower oil, paprika, turmeric, marjoram, and salt.
Rub the spice mixture all over the potatoes, making sure to get it into the slits.
Mince 3 cloves of garlic and tuck some into the slits of the potatoes for extra flavor.
Bake the Potatoes:
Place the prepared potatoes on a baking sheet and bake for 60 minutes, or until they are crispy on the outside and tender on the insid
Sauté the Vegetables:
While the potatoes are baking, heat 2 tbsp of sunflower oil in a large pan over medium heat.
Add the chopped onions and cook until they turn transparent, about 5 minutes.
Add the grated carrot and diced bell pepper, and cook for another 5 minutes until softened.
Season with salt and black pepper.
Add the chopped tomatoes, minced garlic, spring onions, and dill. Cook for another 5-7 minutes until the tomatoes break down and the flavors meld together.
Serve the Dish:
Once the potatoes are baked and golden, remove them from the oven.
Serve the Hasselback potatoes alongside the sautéed vegetables for a hearty, flavorful meal.
Serving Suggestions:

You can drizzle a little more sunflower oil over the potatoes right before serving to enhance their crispiness.
Add a dollop of sour cream or yogurt as a side dip to complement the dish.
Cooking Tips: