EAT / Vegetarian / Smoked Paprika-Roasted Hasselback Potato Gratin
Smoked Paprika-Roasted Hasselback Potato Gratin
A garlicky yoghurt drizzle provides the ultimate finishing touch to this super-easy side dish, which makes a perfect companion for a Sunday roast.
Ingredients
- 8-10 small Russet potatoes, scrubbed
- 3 tsp smoked paprika
- 4 tbs olive oil
- 225 g (1 cup) plain yoghurt
- 1 tbs mayonnaise
- 1 tbs lemon juice
- 1 clove small garlic, minced
- 2-3 thyme sprigs, leaves stripped
- Salt
- Freshly ground black pepper
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Method
Step 1.
Preheat the oven to 180°C (160° fan).
Step 2.
Cut the potatoes at short intervals with a sharp knife, stopping short of cutting all the way through; see the image for direction. Rub with oil and season with smoked paprika, salt, and pepper; arrange side-by-side in a baking dish.
Step 3.
Bake the potatoes until the flesh is soft and the skin is golden brown and crisp, about 1 hour.
Step 4.
Meanwhile, whisk together the yoghurt, mayonnaise, lemon juice, garlic, and some salt and pepper to taste in a small mixing bowl. Cover and chill until ready to serve.
Step 5.
When ready, remove the potatoes from the oven. Let cool briefly before serving with a drizzle of the yoghurt sauce and a garnish of thyme.
Serves 4-6 |
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