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.
Total Time
50min
5.0
1 Rating
Author: Spain on a Fork
Servings:
10
Ingredients
•
10
Baby Potatoes
•
3
Tbsp
Extra-Virgin Olive Oil
•
2
pinches
Sea Salt
•
2
pinches
Ground Black Pepper
•
1/2
cup
Greek Yogurt
•
1
clove
Garlic
•
1
Lemon
, juiced
•
1
Tbsp
Spanish Smoked Sweet Paprika
•
1
handful
Fresh Chives
Cooking Instructions
1.
Preheat the oven to 410 degrees F (210 degrees C).
2.
Rinse the Baby Potatoes (10) under cold running water. Pat dry the potatoes with a dish cloth.
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.
4.
Place the cut potatoes on a baking tray lined with foil paper and brush each potato with Extra-Virgin Olive Oil (1 Tbsp).
5.
Sprinkle each one with a generous pinch of Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
6.
Add the tray to the preheated oven, bake at 410 degrees F (210 degrees C) for 25 minutes.
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).
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.
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.
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!
Nutrition Per Serving
CALORIES
95
FAT
4.8 g
PROTEIN
2.8 g
CARBS
10.8 g
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