When it comes to vegetable picking from the market, i prefer to do it because i like the smell and the greenish color (mostly) of the veggies available there. I prefer baby potatoes over regular ones, as it's easy to handle for few of my favourite dishes like kashmiri dum aloo, baby potato roast and my new favourite hasselback potatoes.
Hasselback potatoes are potatoes baked with a generous amount of olive oil plus a green herb of your choice. I choose parsely leaves while we have other options like dill, dried oregano, coriander/cilantro, mint leaves, thyme etc.
Basically the potatoes are cut into 1/8 of an inch slice not all the way through till bottom, but just to 3/4 of the entire potato body. Let's see how to cut the potatoes and drizzle it with some fatty substance (cheese or olive oil). I did it with baby potatoes and hence the name "mini hasselback potatoes".
Ingredients:
5 baby potatoes
1/4 cup olive oil
Any grated cheese (optional)
salt to taste
2 tbsp chopped green herb, viz., parsely/cilantro/mint/dill/oregano/thyme
How to make mini hasselback potatoes:
1. Preheat the oven to 400 degrees F for 20 minutes. Wash the baby potatoes thoroughly, we need to cook the potatoes with skin on. Hence removing any dirt or soil from the skin is a must :)
2. Carefully cut the potatoes into 1/8 inch but not till the bottom, you can use a toothpick at the other end lenghtwise, so that your knife does not run through till the bottom of the potato.
3. I just cut the potatoes starting from one end, and stopped when i'm done cutting 3/4 of the length of the potato since i could not hold it any further down.
I reverted so that the other end is now the starting point and finished cutting the remaining portion.
4. Look this is how the potatoes look once the cutting is complete.
5. Similarly repeat the process for remaining potatoes.
6. In a bowl, take 1/4 cup of olive oil.
7. Finely chop the parsely leaves. You can add your favourite herb like coriander leaves, curry leaves, mint or even baby spinach for that matter.
8. Add chopped parsely leaves to the olive oil and fold into it well.
Tip: You can add any grated cheese viz., swiss/mozeralla/parmesan/cheddar to the olive oil, herb mixture. My family is not a great fan of cheese, so i'm not including cheese. Fact is, I personally like to have the cheesy hasselback potatoes ;)
9. Using a fork, take a little bit of olive oil + parsely mixture and carefully tuck it into the cuts of the potato.
10. I have just added it for every two slices. You can just add it a little amount, if you do not want much of the herb flavors.
11. Place a silver foil over the baking tray (as it is easy to cover the potatoes) and keep it ready. Arrange the herbs stuffed baby potatoes to the tray leaving atleast an inch of space between each of the potatoes.
12. Sprinkle some salt over the potatoes.
13. Bake the potatoes covered (using a aluminium foil ) on 400 degrees F for 40 minutes.
14. After 40 minutes, remove the tray.
Separate the potatoes if they is no space in between.
15. Raise the temperature to 450 degrees F and bake the potaotes for 30 minutes. Here is a view of my oven, when the baby potatoes are sizzling in the heat and olive oil.
16. After 30 minutes, remove the potatoes from the oven and let it sit in room temperature for 3-4 minutes. Here's a view of how the potatoes look at the bottom.
17. Yayyy! the crispy hasselback potatoes are ready!
Serve the mini hasselback potatoes with any dip or mayo.
I prepared an instant mint yogurt dip and am sharing the recipe right here.
18. Mint yogurt dip is a one step process where you would add half a green chilli, a handful of mint leaves and 2 tbsp thick curd/greek yogurt to a blender and process it until smooth.
19. Actually the mint yogurt dip steal the show. The hasselback potatoes tasted delicious with this simple and comforting yogurt dip.
20. Do try making the mint yogurt dip and mini hasselback potatoes when there is a party or guests or friends visiting you. They would definitely enjoy the flavours :)
Hasselback potatoes are potatoes baked with a generous amount of olive oil plus a green herb of your choice. I choose parsely leaves while we have other options like dill, dried oregano, coriander/cilantro, mint leaves, thyme etc.
Basically the potatoes are cut into 1/8 of an inch slice not all the way through till bottom, but just to 3/4 of the entire potato body. Let's see how to cut the potatoes and drizzle it with some fatty substance (cheese or olive oil). I did it with baby potatoes and hence the name "mini hasselback potatoes".
In today's blog post, i'm going to share the recipe for an instant yogurt dip. You will definitely like it. If you are a vegan or does not like curd, then you can substitute avocado instead of curd/yogurt.
Ingredients:
5 baby potatoes
1/4 cup olive oil
Any grated cheese (optional)
salt to taste
2 tbsp chopped green herb, viz., parsely/cilantro/mint/dill/oregano/thyme
How to make mini hasselback potatoes:
1. Preheat the oven to 400 degrees F for 20 minutes. Wash the baby potatoes thoroughly, we need to cook the potatoes with skin on. Hence removing any dirt or soil from the skin is a must :)
2. Carefully cut the potatoes into 1/8 inch but not till the bottom, you can use a toothpick at the other end lenghtwise, so that your knife does not run through till the bottom of the potato.
3. I just cut the potatoes starting from one end, and stopped when i'm done cutting 3/4 of the length of the potato since i could not hold it any further down.
I reverted so that the other end is now the starting point and finished cutting the remaining portion.
4. Look this is how the potatoes look once the cutting is complete.
5. Similarly repeat the process for remaining potatoes.
6. In a bowl, take 1/4 cup of olive oil.
7. Finely chop the parsely leaves. You can add your favourite herb like coriander leaves, curry leaves, mint or even baby spinach for that matter.
8. Add chopped parsely leaves to the olive oil and fold into it well.
Tip: You can add any grated cheese viz., swiss/mozeralla/parmesan/cheddar to the olive oil, herb mixture. My family is not a great fan of cheese, so i'm not including cheese. Fact is, I personally like to have the cheesy hasselback potatoes ;)
9. Using a fork, take a little bit of olive oil + parsely mixture and carefully tuck it into the cuts of the potato.
10. I have just added it for every two slices. You can just add it a little amount, if you do not want much of the herb flavors.
11. Place a silver foil over the baking tray (as it is easy to cover the potatoes) and keep it ready. Arrange the herbs stuffed baby potatoes to the tray leaving atleast an inch of space between each of the potatoes.
12. Sprinkle some salt over the potatoes.
13. Bake the potatoes covered (using a aluminium foil ) on 400 degrees F for 40 minutes.
14. After 40 minutes, remove the tray.
Separate the potatoes if they is no space in between.
15. Raise the temperature to 450 degrees F and bake the potaotes for 30 minutes. Here is a view of my oven, when the baby potatoes are sizzling in the heat and olive oil.
16. After 30 minutes, remove the potatoes from the oven and let it sit in room temperature for 3-4 minutes. Here's a view of how the potatoes look at the bottom.
17. Yayyy! the crispy hasselback potatoes are ready!
Serve the mini hasselback potatoes with any dip or mayo.
I prepared an instant mint yogurt dip and am sharing the recipe right here.
18. Mint yogurt dip is a one step process where you would add half a green chilli, a handful of mint leaves and 2 tbsp thick curd/greek yogurt to a blender and process it until smooth.
19. Actually the mint yogurt dip steal the show. The hasselback potatoes tasted delicious with this simple and comforting yogurt dip.
20. Do try making the mint yogurt dip and mini hasselback potatoes when there is a party or guests or friends visiting you. They would definitely enjoy the flavours :)
