Hasselback Potatoes with Salsa Verde and Labneh
Take classic Hasselback Potatoes to the next level by serving them with a quick, creamy labneh and a punchy homemade salsa verde!
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 2-4 1x
- Category: Side Dish
Ingredients
Units
Scale
- 750g baby potatoes
- olive oil
- salt
- 200g Greek yogurt
- micro greens, to serve
For the Salsa Verde
- 2 tbsp lilliput capers (see note)
- juice of 1/2 lemon
- handful of parsley
- 2 garlic cloves, minced
- 50ml 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.
Notes
Nonpareille capers, another type of tiny caper will also work well here, and you can also use chopped regular capers.