Description
This Hasselback Potato Pot is a cozy, oven-baked dish with crispy potatoes, savory arrabbiata sauce, and roasted garlic and rosemary. It’s the perfect balance of crispy and tender, making it an irresistible side or main dish!
Ingredients
Scale
- 400g Barilla arrabbiata sauce
- 3 medium white potatoes
- 3 cloves garlic, divided
- 1 red onion, finely diced
- 2 carrots, finely diced
- 1 tsp dried sage
- 1 tsp dried thyme
- Large pinch of salt
- 1 tsp olive oil
- 2 stalks fresh rosemary
Instructions
Prepare the Potatoes:
- Preheat the oven to 200ºC (400ºF).
- Thinly slice each potato ¾ of the way down, being careful not to cut all the way through.
- Roughly chop 2 garlic cloves and tuck them between the slices along with fresh rosemary.
- Drizzle with olive oil and salt, then bake in a skillet or ovenproof dish for 30 minutes.
Prepare the Sauce:
- While the potatoes bake, heat a small pan over medium heat.
- Add 1 tsp olive oil, then sauté the onion, carrots, and remaining garlic clove for 7-8 minutes until softened. Remove from heat.
Assemble and Bake:
- Once the potatoes have roasted, pour over the Barilla arrabbiata sauce and add the sautéed vegetables.
- Return to the oven and bake for another 30 minutes, until the potatoes are crispy on top and tender inside.
- Serve hot and enjoy!
Notes
- Make it extra crispy: Brush with a little more olive oil before the second bake.
- Add a cheesy touch: Sprinkle with vegan or regular Parmesan before serving.
- Spice it up: Add chili flakes for extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg