– The Easiest Hasselback Potatoes with Creamy Yogurt Sauce –
These Hasselback Potatoes with Creamy Yogurt Sauce are seriously amazing. They´re super easy to make, have an incredible flavor and done in about 45 minutes. I used baby new potatoes to make these hasselback potatoes, just because they cook a lot faster and they have a great texture to them. The added creamy yogurt sauce pairs perfectly with the hasselback potatoes, taking this dish to the next level. I also sprinkled them with some Kiva sweet smoked Spanish paprika (25% off coupon ¨spicy 25¨), this added a beautiful color to the dish and just truly lifted all the flavors. Serve these hasselbacks as a tapas appetizer or a side dish.
– How to Perfectly cut Hasselback Potatoes –
The secret to cutting the perfect hasselback potatoes is to use two spatulas, place a potato inbetween them and cut vertical slices that are about 1/8-inch in thickness, The thing is to not cut all the way through, the spatulas will prevent that. You want the potatoes to have an accordian look once they are cut. Watch the video below on How to Make the Easiest Hasselback Potatoes with Creamy Yogurt Sauce or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make the Easiest Hasselback Potatoes with Creamy Yogurt Sauce
Hasselback Potatoes with Creamy Yogurt Sauce
- 10 baby new potatoes
- 3 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- 1/2 cup Greek Yogurt
- 1 clove garlic
- 1/2 tsp lemon juice
- 1 tbsp sweet smoked paprika
- handful fresh chives
Grab 10 baby new potatoes, rinse them under cold running water and pat dry with a dish cloth, place two spatulas on a cutting board, about 1-inch apart, add one potato inbetween the spatulas and start cutting vertical cuts that are about 1/8-inch apart, making sure not to cut all the way through (watch the video to see exactly how to do this)
Place the cut potatoes on a baking tray lined with foil paper, brush each potato with extra virgin olive oil, then sprinkle each one with a generous pinch of sea salt and freshly cracked black pepper, add to a preheated oven bake+broil 210 C - 410 F
meanwhile make the creamy yogurt sauce, add 1/2 cup of Greek yogurt to a bowl, shred in 1 clove of garlic, add 1/2 teaspoon of fresh lemon juice, season with sea salt and freshly cracked black pepper, whisk together, then slowy pour in 1 tablespoon of extra virgin olive oil while you continue to whisk, cover with seran wrap and set aside
After baking the potatoes for 25 minutes remove them from the oven, brush some more extra virgin olive oil on each potato and add back into the oven between 15-20 minutes, or until you can easily pierce a potato, transfer the potatoes to a dish, add a dollop of the yogurt sauce on top of each potato, sprinkle with a generous portion of sweet smoked Spanish paprika and garnish with freshly chopped chives, enjoy!
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