Wash and peel the potatoes. Choose potatoes that are similar in size for even cooking. Pat dry with a kitchen towel.

Place a potato on a cutting board. Position two wooden spoons or chopsticks parallel to each other on either side of the potato. Make thin slices across the potato about 3-4mm apart, cutting down until you hit the chopsticks. The potato should remain intact at the bottom. Repeat with all potatoes.

Place the sliced potatoes in a bowl of cold water for 10-15 minutes. This removes excess starch and helps the potatoes fan out during cooking. Drain and pat completely dry.

In a small bowl, mix the cornstarch with salt and sweet paprika powder. Gently work the mixture into the cuts of each potato.

Take one slice of sausage per potato and press it into the center of each potato.

Heat about 1-2 cm of vegetable oil in a large skillet over medium heat. Fry the potatoes, sausage-side up, for 5-7 minutes until golden and crispy. Carefully turn them and fry the other side for another 5 minutes.

Transfer the pan-fried potatoes to a baking sheet and bake at 180°C (350°F) for 15-20 minutes until tender inside.

Heat 2 tablespoons of oil in a skillet. Add the diced onions and cook for 3 minutes until softened.

Add the diced carrots and cook for 5 minutes, stirring occasionally.

Add the diced red bell peppers and cook for 3 minutes. Finally, add the diced tomatoes, salt, and pepper. Cook for another 5-7 minutes until all vegetables are tender.

Arrange the stuffed hasselback potatoes on a serving platter. Spoon the vegetable medley around them and garnish with the remaining fresh herbs. Serve hot.