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.
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.