Servings: 2 servings
Ingredients
- 4 medium potatoes
- 4 garlic cloves
- 1 big red onion
- ½ bunch of fresh parsley
- ½ teaspoon cayenne pepper or dry red chili
- 1 teaspoon salt - more if needed
- 1 tablespoon thyme
- 10 tablespoons vegetable oil - I used sunflower
Instructions
- Heat oven to 200C/400F. Wash the potatoes and dry the potatoes. Scrub them clean. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. I use a large wooden spoon to make the process easier. Arrange the potatoes in a baking dish.
- Prepare your seasoning. Peel and roughly vertical slice the onion. Peel garlic and chop parsley. In a medium bowl, add oil, thyme, cayenne pepper, salt, parsley, onion and garlic. Mix well.
- Arrange onion and garlic around the potatoes in the baking dish. Brush the potatoes with the oil seasoning. Make sure it goes between the slices.
- Place baking dish on a rack in the middle of the oven. Bake for about 60 minutes. Potatoes must be crispy on the edges and easily pierced in the middles with a knife. Serve immediately and enjoy!
Notes
Geraldine is a vegan chef and restaurant owner in Mauritius. Check out her gorgeous food photography and dishes at @eatwithfingers. #AmplifyBlackVeganVoices
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