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.
Hasselback Potatoes with herbs and garlic yogurt
1-2 potatoes per person
olive oil to drizzle
fresh herbs (I used rosemary and thyme)
1 cup greek yogurt
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!