How to make the perfect hasselback potatoes and the hottest chimichurri
One of the biggest food trends of 2017 is purple food. Aside from being pretty to look at, the color purple often indicates nutrient density specifically and antioxidant known as anthocyanins that protect cells from free radicals. If you want to move beyond the standard purple onion and cabbage you can now find purple carrots, purple cauliflower, and purple potatoes. I picked up a bag of purple potatoes from Pick n Pay that promised a creamier melt in your mouth experience. These royal purple potatoes may look different from your standard potato but they actually taste like a regular potato, sorry no extra creaminess here.
If you can’t find purple potatoes you can use any potato to make hassle back potatoes but get something smaller like a fingerling potato.
The star here, was not the potatoes but the chimichurri, which although not a true chimichurri (much like Ina Garten I don’t do coriander), is a great spicy dip that’ll work with Hasselback potatoes, roasted veg, fresh bread or on meats and fishes.
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Photography and Styling by: Zissy Lewin
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