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.
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.