They make for a perfect lunch or side dish. Cook them in the oven, or if you have the weather for it, on the barbecue. I like to finish them off with garlic butter. I’ve included some notes on how to veganise this recipe below!

How to make Hasselback Potatoes

Once you try this method of cooking jacket potatoes or roast potatoes, you’ll never look back. Hasselback potatoes are extremely easy to make. Simply hold a potato at one end, and carefully slice thin sections about two-thirds the way down. You can use a wooden spoon or a pair of chopsticks to ensure you don’t slice all the way through. A sharp knife is essential.

Don’t worry if your cuts aren’t perfect though. Hasselback potatoes are very forgiving and once they crisp up in the oven, some of the uneven slits will be less noticeable.

Why Hasselback your spuds?

Creating slits across the surface of the potato encourages the skins to become crispy in the oven. It also serves the purpose of absorbing oils and marinades. As a result, the baked potatoes are both golden and flavoursome. Double win!

How to veganise these Tandoori Hasselback Potatoes

• Simply switch the yoghurt for your favourite dairy-free alternative. I like soy yoghurt but coconut yoghurt also works well.
• Omit the cheese or use a vegan mozzarella alternative.
• Use plant-based spread or vegan butter for the garlic butter. It works just as well.

What kind of potatoes should I use?

Any kind of baking potato is perfect for this recipe. You can even use some of the smaller, waxier potatoes if you wish. Red potatoes also make for great hasselbacks. I use Maris Piper Potatoes here.

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Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Ingredients

• 6 large baking potatoes scrubbed clean (I used Maris Pipers)
• 100 g yoghurt or dairy-free alternative
• 2 tbsp toasted chickpea flour just toast it in a dry frying pan for a minute or two until aromatic
• 2 tsp Kashmiri chilli powder or paprika
• 50 g low-moisture mozzarella grated and then kneaded until pasty
• 1 tsp toasted cumin seeds ground
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp kasoori methi dried fenugreek leaves
• 1/2 tsp salt
• 2 tsp grated ginger
• 2 tbsp lemon juice
• 1 tbsp fresh coriander finely chopped

For the garlic butter:

• 50 g salted butter or dairy-free alternative
• 2 large cloves garlic crushed

Instructions

• For each potato, cut a series of thin vertical slits almost, but not all the way through to the bottom. Each slit should be around 1-2mm wide. You can lay a pair of chopsticks down to prevent the knife going all the way through. Be sure to use a sharp knife.
• Mix together all the ingredients for the marinade, ensuring the cheese is well incorporated.
• Rub each potato with the tandoori paste.
• Lay the potatoes out on a baking tray. Bake in a pre-heated oven at 220C/400F for 35 minutes.
• Baste the potatoes with more marinade and return to the oven for a further 35 minutes. Ensure the potatoes are cooked all the way through using a skewer or knife.
• Melt the butter and add the garlic. Allow to sizzle for 30 seconds and then switch the heat off.
• Brush with garlic butter and serve immediately.

Video

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If you like these, you’ll love my recipe for Halloumi 65

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I offer you a summer spread of these mini burgers filled with tamarind-glazed grilled tofu, masala potato wedges and spicy Indian slaw (kachumbar). When I was young, my dad would call me from work at 6.30pm to ask me to quickly make his favourite kachumbar before he arrived home in time for one of mum’s gorgeous home-cooked dinners. It was always a pleasure and allowed me to perfect the recipe – one which now has a very special place in my heart.

Even though kachumbar means ‘cucumber’ but I often make it without. I often just crave the simplicity of juicy tomatoes, red onions and mixed spices. For this recipe, I’ve added grated carrots, cucumbers and spring onions to create a kachumbar-inspired slaw to offer a delicious crunch to these tofu sliders.

Masala wedges are a staple at home and are usually made with either sweet potatoes or cassava – a tribute to our East African roots. Here, I’ve made them with Maris Pipers because that’s what I had in the kitchen but you can use any floury potatoes you like. Toss them in oil, salt and your favourite garam masala, and then leave them to do their thing in the oven whilst you get on with the rest of the recipe.

Tamarind-Glazed Tofu Sliders with Kachumbar Slaw and Masala Wedges

Ingredients

6 slider buns
Mixed green salad

For the tofu:
600g firm tofu, pressed and cut into steaks
1 tbsp concentrated tamarind paste (I use shop-bought – life’s too short!)
1 tbsp dark soy sauce
6 tbsp brown sugar
75ml water
1 tsp grated ginger
½ tsp ground fennel seeds

For the kachumbar slaw:
2 large carrots, grated
¼ small cucumber, seeds removed and grated
1 large red onion, diced finely
2 tomatoes, seeds removed and diced finely
3 spring onions, sliced finely
Juice of 1 lime
1 tbsp groundnut oil
½ tsp toasted cumin, ground
¼ tsp chilli powder
1 tsp sugar
1/2 tsp salt
2 tsp sesame seeds

For the masala wedges:
4 large potatoes, scrubbed clean
1 tbsp oil
2 tsp garam masala
½ tsp salt

Method

First, cut the potatoes into small wedges and toss with oil, garam masala and salt. Bake at 200C for 40 minutes or until golden and cooked through.

Next, make the slaw by combining together all the ingredients and mixing well. Allow to chill in the fridge until you’re ready to serve the sliders.

Now, make the tamarind glaze by mixing together the tamarind paste, soy sauce, brown sugar, ginger and water. Bring to the boil and allow to reduce by half. Add the ground fennel and set aside.

Grill the tofu on both sides until a crisp skin forms on the outside. This will take about 10 minutes each side in a domestic oven – less on a barbecue. Remove from the oven and brush the glaze all over the tofu steaks. Return to the grill until just bubbling.

Slice the buns in half and toast. Build the sliders with the glazed tofu, chilled slaw and your favourite hot sauce. Serve with the masala wedges and a cold beer.

Love Sanjana

The post Tamarind-Glazed Tofu Sliders with Kachumbar Slaw appeared first on Sanjana.Feasts.