Hasselback Potatoes with herbs and garlic yogurt

Hasselback potatoes were apparently invented a while ago in Sweden. The original version is topped with butter and breadcrumbs. To make it slightly healthier, I use herbs, garlic, and olive oil. To make it a balanced meal add a poached egg or a dollop of greek yogurt. 

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Hasselback Potatoes with herbs and garlic yogurt 

1-2 potatoes per person

olive oil to drizzle 

fresh herbs (I used rosemary and thyme)

sliced garlic

salt

to serve:

pepper, salt

1 cup greek yogurt

eggs 

 

preheat oven to 200C/400F

slice each potato thinly, leaving the bottom intact (use 2 chopsticks or wooden spoons to avoid cutting all the way to the bottom - see picture below)

tuck some fresh herbs and garlic slices between slices 

place them on a baking tray

drizzle with olive oil, sprinkle sea salt on top

bake for 35-40 minutes depending on size of potatoes 

take out and add topping (greek yogurt, poached egg)

 


 

 

Watch this video to learn how to poach eggs perfectly! 


add fresh chives, garlic, salt and pepper into the greek yogurt! so tasty! 

 

 

 

 

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Have a great week! 

xx JZ