Curried Baby Hasselback Potatoes

This side dish is brining the flavour. If you want to save some time just cut your baby potatoes in half and forget making them hasselback. Cause I know you don’t all have time to waste in the kitchen like I do.

Curried Baby Hasselback Potatoes

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour, 10 minutes
Yield: 4 servings

INGREDIENTS

• 1.5 lbs baby yellow or red potatoes, washed

• 2 tablespoons butter

• 1 tablespoon oil

• 3 cloves garlic, minced

• 1 teaspoon curry powder

• 1 teaspoon paprika

• Salt and pepper to taste

• Handful chopped cilantro            

DIRECTIONS

Preheat your oven to 400F. Take your baby potatoes and slice them about 3mm apart, as far down as you can without cutting all the way through the potato. To help the potatoes stay in place while you slice them you can cut a small piece off of the bottom of each potato so that they stand upright. Place the cut potatoes into a large bowl of ice water and let them soak for 10 minutes. This will remove some of the starch, which should help the potatoes open up accordion style during baking. Pat the potatoes dry. In a medium sized sauté pan melt the butter and oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Place the potatoes on a large baking sheet and brush them with the garlic butter/oil mixture. Sprinkle evenly with ½ of the curry powder and paprika. Season with salt and pepper. Place them in the oven and cook for 20 minutes. Remove them from the oven and baste again with garlic butter/oil and sprinkle with remaining curry powder and paprika. You can nudge the wedges open a bit if they aren’t spreading much on their own. Put the potatoes back in the oven for an additional 20 minutes until they are brown and crispy. Garnish with more salt and pepper and chopped cilantro before serving.