Hasselback Potatoes by Chef Scott Bridger

Cooking Time 1 hour

Serves 4

INGREDIENTS

  • 4 Medium sized red skinned potatoes
  • Olive oil
  • Flaky sea salt
  • 2 tbsp. Butter

    • Saffron yoghurt
  • Pinch saffron
  • I tbsp lemon juice
  • 1 cup Greek Yogurt
  • Salt

    • Zhoug
  • 1 bunch Coriander
  • 1 bunch Parsley
  • 1 green chilli
  • 2 cloves Garlic
  • 1 tbsp. lemon juice
  • Cardamon powder

PERFECT WITH
Red Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

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Hasselback potatoes are a delectable addition to your celebration menus this summer! Thanks to Chef Scott Bridger for this epic version – with fresh herbs and saffron yoghurt, you and your guests will be coming back for more. 

  1. Preheat oven to 190 °C
  2. Insert skewer through the potatoes – about ¼ from the base along the long side of the potato.
  3. Make even cuts along the potato (approx 0.5 cm apart).
  4. Place on a tray and brush with olive oil, sprinkle with salt.
  5. Cook for 40 minutes.
  6. Soak the saffron in the lemon juice for 10 minutes, then mix through the yoghurt and season with sea salt.
  7. Blend the zhoug ingredients in a blender till green and smooth and season to taste.
  8. When the potatoes are tender, brush with a bit of the zhoug and place back in the oven for a further 10 minutes until crispy.
  9. Place saffron yoghurt on a plate, then place the potatoes on top of the yoghurt and spoon over the zhoug.

TIP: Try a special hasselback slicling tool to make preparation even easier!

About This Recipe

Summer Eats with Chef Scott Bridger: enjoy a new round of stunning potato recipes thanks to Chef Scott Bridger from Pearla & Co in Leighton. These Hassleback Potatoes with zhoug and saffron yoghurt are the perfect side dish for your summer BBQ’.

If you like this, make sure you try:

Smash roasted potatoes by Chef Scott Bridger

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