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+ servings

Hasselback Potatoes with Creamy Yogurt Sauce

Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 potatoes
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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)

  2. 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

  3. 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

  4. 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!

Recipe Notes

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