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". In today's blog post, i'm going to share the recipe for an instant yogur...