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Being a Bengali, my love for potatoes is undying! Whether it is potatoes in biryanis, curries or as a stuffing in samosas, I love them all. Likewise, these chili garlic hasselback potatoes are one of my favourite appetiser recipes. These are generally served as a side with roasts and other main meals. Nonetheless, the hasselback potatoes work wonderfully well on their own too. So, if you bake these beauties using baby potatoes, you will have a delicious and a healthy appetiser. Healthy because, I have baked my hasselback potatoes in olive oil instead of butter. And with the chili and garlic flavours going in them, they taste delectable.
Moreover, these herby goodies are super easy to bake and is also a one pot meal. And if you think that cutting the potatoes, to give them a hasselback, looks tedious, let me tell you, it isn’t. There is a simple trick that you could use to make these cuts. All you need to do, place the potato in between two wooden spatulas. Then, give then these cuts. What the spatulas do is, prevent you from cutting the vegetable all through. So you see, it is actually hassle free. 🙂
While there are numerous ways to season and make these, I love this one the most. Even with such simple flavours – olive oil, chili, garlic, fresh herbs – this is a great recipe.
Also check:
Roasted potatoes with sambar masala
Aloo palak (potatoes in spinach curry)
What type of potatoes to use?
While you can use any variety, I chose to use the red potatoes for my chili garlic hasselback potatoes. The reason being, these hold their shape much better than the white potatoes, even after cooking. And also probably because I like the colour. 🙂 Jokes aside you could go ahead and use any potatoes that are easily available to you.
How to serve them?
You can serve these yummy roasted potatoes with sour cream. That is the classic combination. However, since I chose to take a healthier route, I served my herby, chili and garlic hasselback potatoes with a yoghurt dip. Not only is it healthy, but it is so delicious that, you won’t miss the cream! I have simply mixed Greek yoghurt (hung curd) with some salt pepper and scallions. Creamy and yummy.
So, this summer try my hasselback potatoes recipe out to pair with your barbecued meats. And even otherwise, just bake these and enjoy a hearty roasted potatoes meal.
Eat hearty!
Chili garlic hasselback potatoes
Equipment
- Oven
Ingredients
- 500 g red potatoes or any variety of potatoes
- 5 tbsp olive oil
- 4-5 cloves garlic finely chopped
- 3 tbsp chilli flakes
- 1 tbsp black pepper powder optional
- 5-6 sprigs rosemary
- 5-6 sprigs thyme
- salt to taste
Instructions
- Arrange the cut potatoes in a parchment paper line baking dish
- In a bowl, mix together the olive oil, chili flakes and garlic
- Rub the salt and pepper on the potatoes. Then brush the flavoured oil well over each of them, as well as in between the cuts, and throw in the herbs
- Cover the dish with a foil. This prevents your garlic from browning
- In a pre-heated oven, bake the potatoes at 200°C for 30 minutes. Take the tray out, remove the foil and brush some more oil over them. Continue baking for another 30 minutes
- Remove and serve the chili garlic hasselback potatoes, hot with a yummy dip of your choice. Enjoy!
Notes
- You can use any variety of potatoes here. Even sweet potatoes work very wellÂ
- g- grams
- tbsp - tablespon
