Curried Baby Hasselback Potatoes

Aren't these cute potatoes? They are delicious too! These vegan Dutch baby hasselback potatoes are flavored with garlic and curry powder, with a touch of immune boosting turmeric! These are perfect for everyday meal, as well for a feast, like Holiday meals, or for game day too! 

Hasselback potatoes are easy to make. They may look tricky. The main point to note is not to slice the potatoes completely. Here is a clean trick. Keep two skewers or chopsticks on the cutting board as two edges for the potato. When you slice now, the knife will not run through completely and will stop when it meets the skewers. In this way, it is possible to make perfect hasselback potatoes everytime! It is great to have a 3-4 mm thickness for each slice.

Potatoes are evryone's favorite! The baby potatoes steal our heart! Creamy and yummy! Wait till you make this hasselback version with those! I have used Dutch baby potatoes and are of medium sized. They are not tiny. Depending on the potato type and size, the baking time may vary and just keep on eye on it after 35-40 minutes to check doneness. 

Garlic adds tons of flavors and when paired with cayenne and curry powder, this is heaven. This can be a great holiday side. This is vegan and perfect for anyone! Try these for next game day, it will be a super hit. The cute size of these potatoes makes it a perfect choice to serve for parties. This can be served as a dry curry to rice or roti and can also be served with a dip like this Vegan Cilantro, Cashew, and Coconut Sauce.

Potatoes can be made in many ways and everytime there is going to be a potato on the menu depending on the season. This hasselback version, or Roasted Cranberry Potatoes, Potatoes and Green Beans,  Baked Potatoes, Or Oven Roasted Curried Baby Dutch Potatoes are amazing for a great feast. These Lemon Potatoes or Podimas, as the name suggests, with a hint of lemon, are perfect for any day! You could even finish it off like a snack. Baked potato Ragada Chaat is a lip-smacking take on the Indian street food ragada patties. Baby Aloo Kurma and Kashmiri Dum Aloo are tasty curries that are perfect with cooked grains or rotis.

Like I said before, there are numerous way to enjoy potatoes. It being versatile, the creamy, carb loaded tuber can be easily churned into yummy food! I am featuring potatoes for this week's Blogging Marathon and have shared Paneer Tikka Poutine earlier which is my take on Canadian poutine with Indian flavors. 

I am also linking this to Sundays on Silverado, What's For Dinner, Wonderful Wednesday, Share The Wealth, and Happiness is Homemade.

Ingredients

Makes 16

Dutch baby potatoes - 16

Oil - 2 tbsp

Salt - 1/2 tsp

For the curry oil

Oil - 4 tbsp

Salt - 1/2 tsp

Cayenne - 1 tsp

Turmeric - 1/4 tsp

Curry powder - 1/2 tsp

Garlic - 1 tbsp

Cilantro for garnish - 1 tbsp, chopped

Method

Slice the baby potatoes keeping two skewers to guide not to slice completely through. The thickness of each slice should be around 4mm.

Preheat the oven to 400 degrees F. Arrange the sliced potatoes on the baking sheet. With a brush apply oil on top and sprinkle half  teaspoon of salt. Bake for 25-27 minutes.

In the mean time, heat oil in a pan. Add the garlic and fry for 30-40 seconds. Add the salt, turmeric, cayenne, and curry powder. Switch off the flame, mix, and set aside to cool.

After about 25-27 minutes, the potatoes would be more than half cooked and will look like this. The cuts would have spread nicely giving a beautiful appearance.

apply the chili oil with a brush on top of each potato.

Bake again for 12-15 minutes. Check for doneness, remove from the oven, cool for 5 minutes. Transfer to serving dish, garnish with cilantro.