Awesome Hasselback Potato with Mint Chutney
We’ve always thought of Hasselback potato as a holiday side dish. Because it looks so festive and unusual and goes exceptionally well with roasted meat and poultry. That’s why we decided to post this Hasselback Baked Potato with Mint Chutney recipe right before Easter.
This dish has lots of variations, and you can use almost every spice and herb you have in your pantry. This time we wanted to balance starchy potatoes with something fresh and piquant. Homemade mint chutney seemed like a great choice. We also brushed the potatoes with some mix of oil and freshly ground coriander to make it even more flavorful.
- small-medium potato - 1 lb.,
- olive oil - 2 tablespoons
- freshly ground coriander - 1 teaspoon
- kosher salt - 1 teaspoon
- freshly ground black pepper - 1/2 teaspoon
- fresh mint leaves - 1/3 cup
- parsley - 1/2 cup
- lemon juice - 1 teaspoon
- garlic - 1 clove, minced
- water - 3 tablespoons or more
- cumin - 1/2 teaspoon
- salt - 1/4 teaspoon
- chili powder - 1/4 teaspoon
- Preheat the oven to 400 degrees F.
- Line the baking sheet with aluminum foil.
- Make cuts across the width of each potato, 1/8 inch apart. Slice about two-thirds of the way into the flesh.
- Place the potatoes on the lined baking sheet.
- In a small bowl mix the olive oil, ground cumin, salt, and pepper. Brush the potatoes with the olive mixture.
- Roast the potatoes for 55-65 minutes, or until they golden outside and soft inside.
- While the potatoes are roasting, you can make the mint chutney.
- In a blender mix the mint, parsley, lemon juice and garlic. Pulse for a few seconds and then slowly add water, 1 tablespoon at a time. Process until a smooth paste.
- Season the chutney with cumin, salt, and chili powder.
- Serve the potatoes topped with mint chutney.