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If you’re looking for a fresh and easy way to level-up crispy hassleback new potatoes as a side dish, look no further than our Hasselback Potatoes with Salsa Verde and Homemade Labneh. It’s a side dish of contrasts, pairing crispy with creamy, punchy with cooling, all made with just a handful of simple ingredients!
Honestly, I know we’re bias but this is the BEST recipe for Hasselback potatoes (with Salsa Verde!) Baby potatoes are used for maximum crispiness (and they’re so much easier to cut this way!) and the homemade salsa verde and labneh yogurt make this simple side dish extra luxurious.
But, you can also make these crispy roasted potatoes to serve by themselves, or pair them with a few different sauces, like this herby and bright chimichurri or avocado cream. Whipped feta would be great in place of the labneh, too!
Ingredients
- baby potatoes
- olive oil (nothing fancy to roast the potatoes – you don’t need to, and you indeed shouldn’t, break out your best bottle of extra virgin here, but a nice tasting olive oil, possibly extra virgin would work in the sauce)
- sea salt (go for something flaky here to add extra texture!)
- greek yogurt (choose a full fat version for the best labneh – you can also use regular natural yogurt but it will take longer to thicken to a swoosh-able consistency)
- lilliput capers (nonpareille capers, another type of tiny caper will also work well here, and you can also use chopped regular capers)
- fresh lemon
- fresh parsley (use flat leaf here for the best texture)
- garlic cloves
- micro greens (optional, to serve)
Frequently Asked Questions
They get their name from their original Swedish name, hasselbackspotatis.
No – it would make them harder to cut, and the whole point of cutting them is to increase their surface area so they bake quicker.
Yes! Use the same cooking temperature and times, and shake the basket every 5-10 minutes or so to make sure they cook evenly. Depending on your air fryer, you may need to reduce the cooking time by 5-10 minutes.
What else can I serve Salsa Verde with?
Salsa Verde is one of those excellent sauces that will go with practically everything: try it drizzled over grilled chicken, meat or fish, or over roasted vegetables or other types of potato.
What else can I serve homemade Labneh with?
Labneh makes a great spread or tip, brilliant in flatbreads or topped with extra virgin olive oil and a sprinkling of za’atar, and served with crackers. Leave the yogurt to strain a little longer and you’ll get a thick labneh you can roll in balls and marinate in olive oil infused with aromatics ready to serve as a mezze dish.
Step 1
Preheat the oven to 200C.
Using a sharp knife, slice the potatoes 3/4 of the way through, all the way along.
Pop onto a baking tray and drizzle over plenty of olive oil and sprinkle over some sea salt.
Step 2
Roast until golden and crispy.
Step 3
For the labneh, line a sieve with a clean muslin cloth and place a bowl underneath. Tip the yogurt on top of the cloth and allow to sit for 10 minutes.
After the 10 minutes, give it a little squeeze. You should have a lovely thick mixture.
Step 4
For the salsa verde, finely chop the parsley and place in a bowl with the capers, minced garlic cloves, lemon juice, olive oil and a pinch of salt. Stir well.
Step 5
Spread the labneh on a plate and top with the potatoes. Drizzle over plenty of Salsa Verde, along with a sprinkle of micro greens.
You Might Also Enjoy
- Lentil and Hummus Stuffed Roasted Sweet Potatoes
- Crispy Potatoes with Chimichurri Sauce
- Easy Chimichurri Chicken and Potatoes Recipe
- Simple Halloumi Salad Recipe with Hot Honey
- Tempura Fish Goujons with Potato Wedges
Hasselback Potatoes with Salsa Verde and Labneh
Ingredients
- 750 g baby potatoes
- olive oil
- salt
- 200 g Greek yogurt
- micro greens, to serve
For the Salsa Verde
- 2 tbsp lilliput capers, see note
- 1/2 lemon, juiced
- handful of parsley
- 2 garlic cloves, minced
- 50 ml olive oil
Instructions
- Preheat the oven to 200C.
- Using a sharp knife slice the potatoes 3/4 of the way through all the way along. Pop onto a baking tray and drizzle over plenty of olive oil, and sprinkle over some sea salt. Roast until golden and crispy: this should take 30-40 minutes.
- For the labneh line a sieve with a clean muslin cloth and place a bowl underneath. Tip the yoghurt on top of the cloth and allow to sit for 10 minutes. After 10 minutes, give it a little squeeze and you should have a lovely thick mixture.
- For the salsa verde finely chop the parsley and place in a bowl with the capers, minced garlic cloves, lemon juice, olive oil, a pinch of salt and stir well.
- Spread the labneh on a plate, top with the potatoes and drizzle over plenty of Salsa Verde along with a sprinkle of micro greens.
