Hasselback Potatoes with Cream Cheese and Dynamite Sauce

Hasselback Potatoes with Cream Cheese and Dynamite Sauce


No - fried food for iftar is very difficult to accomplish right?! After all, after the many hours of fasting, we want to satisfy our taste buds with all possible junk/ fried items that we can. And is it healthy?! Definitely a big no! So here I have been contemplating on all the non-fried ideas. To make food visually impressive and delectably delicious is super hard when it comes to no - fried food. So I have collaborated with some lovely ladies on Instagram to come up with some delicious healthy snacks for Iftar!

Well, my contribution are my Hasselback potatoes with cream cheese and dynamite sauce. Hasselback potatoes have their origin from Sweden. They have these crispy rim like edges that are so appealing at the same time, super delicious and the inner part of the potatoes are so soft and infused with flavors. My initial thoughts were to include some sort of non - veg in the Hasselback, which was quite challenging. Then on second thought, I wanted to keep it simple. So I went on with a simple Hasselback, which in itself is super delicious with the flavors of garlic and rosemary-infused into the potatoes that are sliced halfway with many such cuts, which are sprinkled with a generous amount of salt and pepper, which are then baked to perfection. These are not only visually appealing, but they are also super delicious too. Believe me, when I say, Potatoes never tasted so good! Like really! I have been making these Hassel back potatoes, cause I love garlic and rosemary and these baked potatoes are exactly how I like it. Now if you ask me whats the role of the sauces in the Hasselback potatoes? They simply add more flavor dimension to the Hasselback potatoes, which is so much better than the plain Hasselback potatoes. 

This is simply a revelation. I am so happy how it turned out as this was my experiment, and I can proudly say this is my recipe because it isn't inspired from anywhere. I had been researching for quite a few days to see if there were any such recipes online, I could only find loaded Hasselback potatoes, and some which had sauces but nothing like this one! I wouldn't want to have my potatoes any other way! It makes a perfect side dish for dinner with some roasted chicken, or a perfect iftar snack idea. 


My hubster is someone who loves chicken or anything non - veg, so this is why I wanted to include non - veg in this recipe somehow. But I went ahead and baked them, kept it simple, drizzled the sauces and voila! My hubster was saying this thing is too good! Do you believe that? This man, who never says that about veg dishes guarantees you this. My little nephew kept asking for more. All you have to do is give cuts on the potatoes, pour the garlic-rosemary infused butter and bake while you prep for other things for iftar. And simply pour the sauce over the potatoes and voila! You are done! Its that super simple!

Without further a do, lets get started!

Ingredients: 

For the potatoes:
  • 5 Potatoes
  • 4 garlic cloves
  • 2 tbsp butter
  • 2 tsp dried rosemary
  • Salt, as required
  • 1/4 tsp Black pepper powder
  • Chopped green spring onion, to garnish

For the cream cheese sauce:
  • 2 tbsp Mayonaise
  • 2 tbsp Cream Cheese
  • 1 tbsp Cream
  • 1 tbsp milk (optional)
  • Salt to taste

For the Dynamite Sauce:
  • 2 tbsp Mayonaise
  • 1 tbsp Tomato Ketchup
  • 2 tsp Hot Sauce/ red chilli sauce
  • 1/4 tsp Kashmiri chili powder (optional)
  • 1 tsp garlic powder (optional)

Instructions:

  1. Preheat the oven to 220 Deg C. Line a baking tray with parchment paper.
  2. Hold the end of the potato and create slits halfway through the potato, be careful not to cut through the potato and use chopsticks as barriers to help cut your potatoes without cutting through. Repeat with remaining potatoes. 
  3. Meanwhile, in a saucepan melt butter and olive oil, and add garlic cloves and rosemary, and let it infuse in medium-low flame for 2-3 minutes.
  4. Now using a brush, brush the garlic-rosemary infused butter onto the slit potatoes, also make sure the butter reaches the cut folds too.
  5. Then sprinkle the potatoes with salt and pepper generously and bake for 30 minutes.
  6. Whilst the potato bakes, prepare the sauces in different bowls by mixing the ingredients under the sauces heading.
  7. Next, re-brush the potatoes with the garlic-rosemary infused butter and bake for another 30 minutes until fork tender and crispy edges on the potatoes.
  8. Serve hot and slather the cream cheese sauce and dynamite sauce.
  9. Garnish with chopped green spring onions. Enjoy!


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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