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Tandoori hasselback potatoes

Name: Tandoori hasselback potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 6 as a side dish
Cuisine: Indian recipes
Ingredients: 6 medium baking potatoes; 100g yogurt; 2 tbsp chickpea flour, also known as gram flour/besan, toasted for 1-2 minutes in a hot dry frying pan until aromatic; 2 tsp kashmiri chilli powder or paprika; 50g cooking mozzarella (not the wet stuff), grated, then kneaded to form a paste; 1 tsp cumin seeds, toasted and ground; 1 tsp garam masala; ½ tsp turmeric; ½ tsp kasoori methi (dried fenugreek leaves); ½ tsp salt; 2 tsp grated ginger; 2 tbsp lemon juice; 1 tbsp fresh coriander, finely chopped, plus extra to garnish; For the garlic butter; 50g salted butter; 2 large garlic cloves, crushed

By: Sanjana Modha-Patel

Published: 14 Feb 22
Updated: 25 Mar 24

Recipe writer and social media star Sanjana Modha-Patel mixes crispy spuds, spices, cheese and moreish garlic butter to make these irresistible Tandoori hasselback potatoes.

Inspired to try more hasselback potatoes? Discover our full collection of recipes here.

Easy
February 2022

Test kitchen approved

Serves 6 as a side dish
Hands-on time 15 min. Oven time 1 hour 10-20 min.

Recipe writer and social media star Sanjana Modha-Patel mixes crispy spuds, spices, cheese and moreish garlic butter to make these irresistible Tandoori hasselback potatoes.

Inspired to try more hasselback potatoes? Discover our full collection of recipes here.

Nutrition: per serving

Calories: 382kcals
Fat: 10.2g (6.1g saturated)
Protein: 10.4g
Carbohydrates: 58.4g (5g sugars)
Fibre: 7.6g
Salt: 0.8g

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Ingredients

6 medium baking potatoes
100g yogurt
2 tbsp chickpea flour, also known as gram flour/besan, toasted for 1-2 minutes in a hot dry frying pan until aromatic
2 tsp kashmiri chilli powder or paprika
50g cooking mozzarella (not the wet stuff), grated, then kneaded to form a paste
1 tsp cumin seeds, toasted and ground
1 tsp garam masala
½ tsp turmeric
½ tsp kasoori methi (dried fenugreek leaves)
½ tsp salt
2 tsp grated ginger
2 tbsp lemon juice
1 tbsp fresh coriander, finely chopped, plus extra to garnish

For the garlic butter

50g salted butter
2 large garlic cloves, crushed

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Method

Heat the oven to 200ºC fan/gas 7. For each potato, cut a series of thin parallel slits almost, but not all the way through to the bottom. Each slit should be around 2mm apart (see tips).
Mix all the remaining ingredients for the potatoes to make a tandoori paste, ensuring the grated mozzarella is well incorporated. Using your hands, rub each potato all over with tandoori paste, reserving enough to brush more on later, then wrap each potato loosely in foil.
Arrange the foil-wrapped potatoes on an oven tray, then bake for 1 hour. Using oven gloves, remove the foil and brush with the remaining tandoori paste, then return to the oven for a further 10-20 minutes or until the potatoes are cooked through – check with a knife or skewer.

Melt the butter in a pan over a medium heat, then stir in the garlic. Sizzle for 30 seconds, then remove from the heat. Brush the potatoes with the garlic butter, sprinkle with extra coriander and serve.

Recipe from February 2022 Issue

Nutrition

Nutrition: per serving

Calories: 382kcals
Fat: 10.2g (6.1g saturated)
Protein: 10.4g
Carbohydrates: 58.4g (5g sugars)
Fibre: 7.6g
Salt: 0.8g

delicious. tips

Before slicing, sit each potato in the bowl of a large wooden spoon or between two chopsticks to ensure you don’t slice all the way through. Carefully cut down to the spoon/chopstick edge (the knife should go about two thirds of the way down).
Prepare the potatoes ready for baking up to a few hours ahead.