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Recipes
Gluten-Free
Hasselback Potatoes with Creamy Yogurt Sauce
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Recipe

9 INGREDIENTS • 10 STEPS • 50MINS

Hasselback Potatoes with Creamy Yogurt Sauce

5
1 rating
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.
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Hasselback Potatoes with Creamy Yogurt Sauce
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Spain on a Fork
I'm Albert. 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
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.
50MINS
Total Time
$0.80
Cost Per Serving
Ingredients
Servings
10
US / Metric
Baby Potato
10
Baby Potatoes
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Sea Salt
2 pinches
Sea Salt
Ground Black Pepper
2 pinches
Ground Black Pepper
Greek Yogurt
1/2 cup
Greek Yogurt
Garlic
1 clove
Garlic
Lemon
1
Lemon, juiced
1/2 tsp juice per 10 servings
Spanish Smoked Sweet Paprika
1 Tbsp
Spanish Smoked Sweet Paprika
Fresh Chives
1 handful
Fresh Chives
Nutrition Per Serving
VIEW ALL
Calories
95
Fat
4.8 g
Protein
2.8 g
Carbs
10.8 g
Add to plan
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Hasselback Potatoes with Creamy Yogurt Sauce
Save
author_avatar
Spain on a Fork
I'm Albert. 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
Cooking InstructionsHide images
step 1
Preheat the oven to 410 degrees F (210 degrees C).
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 the juice from Lemon (1), and 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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Tags
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Gluten-Free
Brunch
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Potatoes
Quick & Easy
Side Dish
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