Cumin Hasselback Potatoes with Cauliflower & Lentils


This was one of those experimental recipes that turns out wham-bam-thank-you-ma’am delicious. I started out intending to make vegetable stew, then cauliflower soup, then just hasselback potatoes and in the end, I put it all together… mainly because it meant less dishes to clean. I played around with the spices not sure how it would turn out but, my oh my, am I thanking myself that I did!


3 large yellow potatoes, 1 head cauliflower, 1 c cooked lentils, 1 onion, 1 Roma tomato, olive oil, cumin, coriander, salt, pepper, pinch cardamom, sprig fresh rosemary

Serves: 3 people


  1. Preheat oven to 425 F.
  2. Slice potatoes along the width 1/8-1/4” apart, stopping before you get all the way through. (The slices should remain connected along the bottom.) A whole potato should have an accordion appearance when you’re finished. You can place the potatoes in a large spoon to help you slice evenly, removing the knife once it hits the lip of the spoon.
  3. Place potatoes in medium baking dish. Drizzle olive oil in between the folds along with cumin, coriander, salt, pepper and a dash of cardamom. Bake in oven for 40 minutes.
  4. Cook the lentils.
  5. Chop cauliflower into florets. Mince the onion and tomato.
  6. Remove potatoes from oven and fill in the spaces with the vegetables and lentils. Season with more salt and pepper and a sprig of rosemary. Pour a small amount of water onto the dish to help steam the veggies and drizzle once more with a small amount of olive oil.
  7. Cover with foil.
  8. Put back into the oven and bake for 20-25 minutes, or to desired crispness.
  9. Serve, eat, enjoy!

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