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Hasselback potatoes with peanut, mint and coriander salsa

Written by on December 14, 2023

Hasselback potatoes with peanut, mint and coriander salsa

Hasselback potatoes are back with a vengeance, and this recipe is even easier, transforming the plain old spud into a pretty side dish that’s perfect for entertaining.
  • 1kg small Dutch cream potatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • Micro herbs, to serve (optional)
  • 1⁄4 cup (35g) salted, roasted peanuts
  • 1 bunch coriander, leaves picked, chopped
  • 1⁄2 bunch mint, leaves picked
  • 2 garlic cloves, chopped
  • 1 long green chilli, finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • Finely grated zest of 1⁄2 lime & the juice of 1 lime
  • 1/3 cup (80ml) extra virgin olive oil
  • Preheat oven to 220°C. Add potatoes to a saucepan of cold salted water and place over medium-high heat. Bring to a boil, then cook for 5 minutes or until slightly tender. Drain.
  • Once cool enough to handle, use a small, serrated knife to make deep scores in the potatoes 2mm apart (do not slice the entire way through)..
  • Spread potatoes, cut-side up, in a single layer over a paper-lined baking tray and drizzle with 1/3 cup (80ml) olive oil. Season and roast for 50-60 minutes until golden and crisp.
  • Meanwhile, for the salsa, place all ingredients in a small food processor and whiz to a coarse puree. Season to taste. Place potatoes on a platter. Drizzle over salsa and scatter with micro herbs to serve.

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