These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.
They make for a perfect lunch or side dish. Cook them in the oven, or if you have the weather for it, on the barbecue. I like to finish them off with garlic butter. I’ve included some notes on how to veganise this recipe below!
How to make Hasselback Potatoes
Once you try this method of cooking jacket potatoes or roast potatoes, you’ll never look back. Hasselback potatoes are extremely easy to make. Simply hold a potato at one end, and carefully slice thin sections about two-thirds the way down. You can use a wooden spoon or a pair of chopsticks to ensure you don’t slice all the way through. A sharp knife is essential.
Don’t worry if your cuts aren’t perfect though. Hasselback potatoes are very forgiving and once they crisp up in the oven, some of the uneven slits will be less noticeable.
Why Hasselback your spuds?
Creating slits across the surface of the potato encourages the skins to become crispy in the oven. It also serves the purpose of absorbing oils and marinades. As a result, the baked potatoes are both golden and flavoursome. Double win!
How to veganise these Tandoori Hasselback Potatoes
- Simply switch the yoghurt for your favourite dairy-free alternative. I like soy yoghurt but coconut yoghurt also works well.
- Omit the cheese or use a vegan mozzarella alternative.
- Use plant-based spread or vegan butter for the garlic butter. It works just as well.
What kind of potatoes should I use?
Any kind of baking potato is perfect for this recipe. You can even use some of the smaller, waxier potatoes if you wish. Red potatoes also make for great hasselbacks. I use Maris Piper Potatoes here.
- 6 large baking potatoes scrubbed clean (I used Maris Pipers)
- 100 g yoghurt or dairy-free alternative
- 2 tbsp toasted chickpea flour just toast it in a dry frying pan for a minute or two until aromatic
- 2 tsp Kashmiri chilli powder or paprika
- 50 g low-moisture mozzarella grated and then kneaded until pasty
- 1 tsp toasted cumin seeds ground
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp kasoori methi dried fenugreek leaves
- 1/2 tsp salt
- 2 tsp grated ginger
- 2 tbsp lemon juice
- 1 tbsp fresh coriander finely chopped
For the garlic butter:
- 50 g salted butter or dairy-free alternative
- 2 large cloves garlic crushed
- For each potato, cut a series of thin vertical slits almost, but not all the way through to the bottom. Each slit should be around 1-2mm wide. You can lay a pair of chopsticks down to prevent the knife going all the way through. Be sure to use a sharp knife.
- Mix together all the ingredients for the marinade, ensuring the cheese is well incorporated.
- Rub each potato with the tandoori paste. Wrap each potato loosely in foil if they are very large.
- Lay the foil-wrapped potatoes out on a baking tray. Bake in a pre-heated oven at 220C/400F for 45 minutes.
- Remove the foil. Baste the potatoes with more marinade and return to the oven for a further 10 minutes. Ensure the potatoes are cooked all the way through using a skewer or knife.
- Melt the butter and add the garlic. Allow to sizzle for 30 seconds and then switch the heat off.
- Brush with garlic butter and serve immediately.