Zesty Hasselback Potatoes

BACK TO CARBS! Carbs make me smile. They make my tummy and heart smile too.

Let’s dive right into the recipe without anymore delay!!

Serving: 2 people

Ingredients:

🍋 Small Potatoes:

🍋 Pomegranate: a handful for decoration

🍋 Mayo: 2 tbsp

🍋 Plain Yogurt: 2 tbsp

🍋 Lemons: 1/2 tsp lemon juice

🍋 Garlic & Onion Powder: 1/4 tsp each

🍋 Dried Dill: 1/4 tsp

🍋 Fresh Mint: 1 tbsp

🍋 Salt & Pepper to taste

🍋 Garlic: 1 clove - grated

🍋 Olive Oil or Melted Butter: 2 tbsp

🍋 Paprika Powder: 1 tsp

🍋 Cilantro: 2 tbsp chopped cilantro for decoration

Method:

🍋 Heat the oven at 180 C or 350 F. While the oven heats, boil the potatoes (SKIN ON) halfway through in a pot with water and salt. If you insert a fork into the potatoes and the potatoes fall apart, then they’re overcooked. The fork should slightly resist as you pull it from the potato since we will continue cooking them in the oven.

🍋 While the potatoes boil and the oven heats, mix the mayo, yogurt, lemon juice, garlic powder, onion powder, dill, and mint. Season with salt and pepper to taste and set aside.

🍋 Drain the water out of the pot and set the potatoes on a cutting board. Slice each potato horizontally 3/4 the way through (without cutting all the way through). After each piece is slice, place them in a baking tray and spread the garlic paprika mix on top. You can use olive oil or melted butter - either way it’s DELISH!

🍋 Bake the potatoes until they crisp up. Once they come out of the oven, drizzle some of the sauce on top. Garnish with cilantro and some pomegranate seeds. Serve hot and enjoy!

Variations: You can add red chili flakes to the butter garlic mix. You can also use ranch dressing instead of the sauce above.