Skip to Content

Tandoori Hasselback Potatoes

Tandoori Hasselback Potatoes

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.

Tandoori Hasselback Potatoes

Tandoori Hasselback Potatoes

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.
Prep Time: 2 hours 20 minutes
Servings: 6

Ingredients

  • 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

Instructions

  • 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.

Recipe Video

Share your remakes with me!Follow me on Instagram @Sanjana.Feasts and tag #SanjanaFeasts for a chance to be featured!

Pin it for later!

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.
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.

If you like these, you’ll love my recipe for Halloumi 65

Halloumi 65
Halloumi 65 is inspired by Chennai’s famous chicken 65 dish. This fun vegetarian take puts squeaky halloumi to work in a chilli & garlic yoghurt sauce. Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries!
Love Sanjana

Share this recipe

Recipe Rating




Indian Appetizers for a Party (25+ Vegetarian Recipes) - Sanjana.Feasts

Wednesday 20th of December 2023

[…] popular recipes in this list include Curry Pasta Salad, Hakka Noodles, Vegetable Manchurian and Tandoori Hasselback Potatoes – a Delicious Magazine […]

Ali Ishtiaq

Monday 4th of October 2021

My favourite side dish in the world. Thank you sanjana I make this all the time and everyone loves it.

Saira Malik

Sunday 13th of June 2021

We love this recipe! Have made dozens of times. Always a favorite πŸ‘πŸ½

Roasted Vegetable & Mascarpone Lasagne

Thursday 10th of December 2020

[…] this, I always find some leafy greens and broccoli with garlic make for an excellent side. Or Tandoori Hasselback Potatoes. Or a simple fresh tomato salad. Let’s be real, I’d eat lasagne with just about […]

Dean Haroi

Sunday 20th of September 2020

Superb recipe. Nice and crunchy skin, and the marinade what makes it. Had it with vegan coleslaw.