Hasselback Potatoes with Creamy Yogurt Sauce

• 份量: 10 servings
• 总时间: 50 minutes

配料

10 Baby Potato

3 tablespoon Extra-Virgin Olive Oil

2 pinch Sea Salt

2 pinch Ground Black Pepper

1/2 cup Greek Yogurt

1 clove Garlic

1 Lemon

1 tablespoon Spanish Smoked Sweet Paprika

1 handful Fresh Chives

步骤

Preheat the oven to 410 degrees F (210 degrees C).

Rinse the Baby Potato (10) under cold running water. Pat dry the potatoes with a dish cloth.

Place two spatulas on a cutting board, about 1-inch apart, add one potato in between the spatulas. Start cutting vertical cuts that are about 1/8-inch apart, making sure not to cut all the way through.

Place the cut potatoes on a baking tray lined with foil paper and brush each potato with Extra-Virgin Olive Oil (1 Tbsp).

Sprinkle each one with a generous pinch of Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).

Add the tray to the preheated oven, bake at 410 degrees F (210 degrees C) for 25 minutes.

In a mixing bowl, add Greek Yogurt (1/2 cup) to a bowl. Grate in Garlic (1 clove), add the juice from Lemon (1), and season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).

Whisk together, then slowly pour in Extra-Virgin Olive Oil (1 Tbsp) while you continue to whisk. Cover with plastic wrap and set aside.

After 25 minutes, remove them from the oven, brush some more Extra-Virgin Olive Oil (1 Tbsp) on each potato and add back into the oven between 15-20 minutes.

Transfer the potatoes to a dish and add a dollop of the yogurt sauce on top of each potato. Sprinkle with a generous portion of Spanish Smoked Sweet Paprika (1 Tbsp) and garnish with Fresh Chives (1 handful). Enjoy!

营养

• 卡路里: 10
• 总脂肪: 0.5 g
• 饱和脂肪: 0.1 g
• 不饱和脂肪: 0.4 g
• 胆固醇: 0.2 mg
• 钠: 0.7 mg
• 总碳水化合物: 1.1 g
• 膳食纤维: 0.1 g
• 总糖: 0.1 g
• 蛋白质: 0.3 g