Spiced Mini Hasselback Potatoes

1. 1

   Preheat the oven to 400 F.

2. 2

   Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.

3. 3

   In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, fennel seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.

4. 4

   Arrange the potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft.

* Per serving · 4 servings · Values may vary.

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