Carrot Top Hasselback Potatoes

carrot top hasselback potatoes
  • 4Servings


  • 4 hasselbacked (see Tip) russet potatoes
  • 1/2 cup olive oil
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • Salt and pepper
  • 1 thinly sliced, peeled large carrot


Place potatoes on a foil-lined rimmed baking sheet. In a small bowl, whisk oil, cardamom, cinnamon, coriander and cumin; season generously with salt and pepper. Toss with carrot. Tuck the carrot slices between every four to five potato slices. Roast at 425 degrees , 30 minutes; brush some spice oil between the potato slices. Roast until tender, about 30 minutes more. Broil until browned, 3 to 5 minutes. Season; brush with remaining spice oil.