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RECIPE
9 INGREDIENTS 10 STEPS 50min

Hasselback Potatoes with Creamy Yogurt Sauce

5.0
1 Ratings
This amazing dish is super easy to make and have an incredible flavor. The added creamy yogurt sauce pairs perfectly with the hasselback potatoes, taking this dish to the next level.
Hasselback Potatoes with Creamy Yogurt Sauce Recipe | SideChef
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This amazing dish is super easy to make and have an incredible flavor. The added creamy yogurt sauce pairs perfectly with the hasselback potatoes, taking this dish to the next level.
Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
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Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
50min
Total Time
$0.77
Cost Per Serving

Ingredients

Servings
10
US / METRIC
3 Tbsp
Extra-Virgin Olive Oil
2 pinches
1 clove
1 Tbsp
Spanish Smoked Sweet Paprika
1 handful
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Nutrition Per Serving

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CALORIES
94
FAT
4.8 g
PROTEIN
2.7 g
CARBS
10.3 g

Cooking Instructions

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Step 1
Preheat the oven to 410 degrees F (210 degrees C).
Step 2
Rinse the Baby Potatoes (10) under cold running water. Pat dry the potatoes with a dish cloth.
Step 3
Place two spatulas on a cutting board, about 1-inch apart, add one potato in between the spatulas. Start cutting vertical cuts that are about 1/8-inch apart, making sure not to cut all the way through.
Step 4
Place the cut potatoes on a baking tray lined with foil paper and brush each potato with Extra-Virgin Olive Oil (1 Tbsp) .
Step 5
Sprinkle each one with a generous pinch of Sea Salt (1 pinch) and Ground Black Pepper (1 pinch) .
Step 6
Add the tray to the preheated oven, bake at 410 degrees F (210 degrees C) for 25 minutes.
Step 7
In a mixing bowl, add Greek Yogurt (1/2 cup) to a bowl. Grate in Garlic (1 clove) , add Lemon Juice (1/2 tsp) , season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch) .
Step 8
Whisk together, then slowly pour in Extra-Virgin Olive Oil (1 Tbsp) while you continue to whisk. Cover with plastic wrap and set aside.
Step 9
After 25 minutes, remove them from the oven, brush some more Extra-Virgin Olive Oil (1 Tbsp) on each potato and add back into the oven between 15-20 minutes.
Step 10
Transfer the potatoes to a dish and add a dollop of the yogurt sauce on top of each potato. Sprinkle with a generous portion of Spanish Smoked Sweet Paprika (1 Tbsp) and garnish with Fresh Chives (1 handful) . Enjoy!

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Nutrition Per Serving
Calories
94
% Daily Value*
Fat
4.8 g
6%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
1.6 mg
1%
Carbohydrates
10.3 g
4%
Fiber
0.6 g
2%
Sugars
0.5 g
--
Protein
2.7 g
5%
Sodium
7.1 mg
0%
Vitamin D
--
--
Calcium
15.6 mg
1%
Iron
0.6 mg
3%
Potassium
27.4 mg
1%
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