Indian Vegetarian Soul Food | Delicious, Easy Vegan & Vegetarian Recipes Powered by Indian Flavours
June 14, 2020
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.
6large baking potatoesscrubbed clean (I used Maris Pipers)
100gyoghurtor dairy-free alternative
2tbsptoasted chickpea flourjust toast it in a dry frying pan for a minute or two until aromatic
2tspKashmiri chilli powderor paprika
50glow-moisture mozzarellagrated and then kneaded until pasty
1tsptoasted cumin seedsground
1/2tspkasoori methidried fenugreek leaves
1tbspfresh corianderfinely chopped
For the garlic butter:
50gsalted butteror dairy-free alternative
2large cloves garliccrushed
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.
Lay the potatoes out on a baking tray. Bake in a pre-heated oven at 220C/400F for 35 minutes.
Baste the potatoes with more marinade and return to the oven for a further 35 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.