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Plate of labneh and hasselback potatoes drizzled with salsa verde and finished with microgreens.
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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 Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Global
Servings: 4 servings
Author: Margie Nomura

Ingredients

  • 1.65 lb baby potatoes
  • olive oil
  • salt
  • 7 oz Greek yogurt
  • microgreens to serve

For the salsa verde:

  • 2 tbsp lilliput capers see note
  • 1/2 lemon juiced
  • handful of parsley
  • 2 garlic cloves minced
  • 1.75 fl oz olive oil
US Customary - Metric

Instructions

  • Preheat the oven to 428°F (220°C/200°C fan).
  • Using a sharp knife, slice the potatoes 3/4 of the way through, all the way along. Pop onto a baking sheet, drizzle with plenty of olive oil, and sprinkle with 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 yogurt onto the cloth and allow it 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 it in a bowl with the capers, minced garlic cloves, lemon juice, olive oil, and a pinch of salt. Stir well.
  • Spread the labneh on a plate, top with the potatoes, and drizzle over plenty of Salsa Verde along with a sprinkle of microgreens.

Notes

Nonpareille capers, another type of tiny caper will also work well here, and you can also use chopped regular capers.

Nutrition

Calories: 161kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 130mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 0.4mg