Roasted Hasselback Potatoes with Figs, Caramelized Onion and Mushroom

Roasted Hasselback Potatoes with Sweet Figs, Caramelized Onion and Mushroom

Roasted Hasselback Potatoes with Figs, Caramelized Onion and Mushroom

These potatoes thinly sliced, hasselback-style and stuffed with sweet figs, caramelized onion and mushroom. Savoury meets sweet in this comforting side dish.

Course Side Dish

Cuisine American, British

Prep Time 30

Cook Time 45

Total Time 1 15

Servings people

Calories 326kcal

Author Hannah Sunderani

Ingredients

2 lb russet potatoes
1/4 cup avocado oil or neutral oil of choice
1/8 tsp sea salt
1/8 tsp pepper
2 tbsp coconut oil
1 yellow onion thinly sliced
2 cup cremini mushrooms sliced
1/4 cup dried figs chopped
3 tbsp thyme

US Customary - Metric

Instructions

Preheat oven to 400F/200C. Begin making your hasselback potatoes; slice into your potato widthways making thin layers from top to bottom. Be sure not to cut all the way through the potato, instead cut as far down into the potato as you can, stopping at about 1/2-inch before cutting through entirely.
Paint potatoes with with 2-3 tbsp oil, trying your best to get into the grooves. Sprinkle with salt and pepper, and place in the oven to cook for 40 minutes, or until golden brown.
Meanwhile, cook your onion, fig and mushroom medley. Bring skillet to medium-high heat and add 1 tbsp oil. Add onions and a pinch salt and pepper. Cook onions until softened (approx 10 mins). Next add mushrooms and thyme, cook until veg is soft and caramelized (15 mins). Finally add chopped dried fig. Stir to combine.
Top eat hasselback potato with mushroom medley. Sprinkle with sea salt and pepper.

Notes

Nutritional information is a rough estimate.

Nutrition