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Hasselback Salad Potatoes with Coriander & Caper Dressing


Hasselback Salad Potatoes with Coriander & Caper Dressing

A cross between baked potatoes and French Fries, these delicious little morsels are satisfyingly crisp on the outside, comfortingly tender inside and will go down a storm with potato lovers everywhere!   
Prep Time 30 mins
Cook Time 1 hr 5 mins


  • 1 kg salad potatoes (new potatoes), washed & dried (if you use baby new potatoes, you might need to reduce the cooking time slightly)
  • 2 tbsp. olive oil
  • sea salt or herbamare
  • cracked black pepper

coriander & caper dressing

  • 3 handfuls coriander, chopped
  • 4 tbsp. olive oil
  • 1 tbsp. white wine vinegar
  • 2 tbsp. honey or agave
  • 1 garlic clove, minced optional
  • 1 tbsp. capers chopped
  • sea salt or herbamare
  • cracked black pepper


  • Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
  • Place one of the potatoes on a chopping board and, using a sharp knife, cut slits 2mmapart and no more than ¾ deep across each one and then repeat with the remaining potatoes.
  • Place the potatoes into a large roasting tin, season with cracked black pepper and sea salt (or herbamare) then drizzle with olive oil before tossing well (with either your hands or a large spoon) to ensure all of the potatoes are thoroughly coated. Place into the pre-heated oven and roast for around 60-65 minutes until golden and crispy, tossing again halfway through to ensure even roasting.
  • To make the dressing, combine the remaining olive oil, white wine vinegar, honey or agave syrup, chopped capers, coriander and minced garlic (optional) into a mixing bowl and combine thoroughly. Season to taste with sea salt (or herbamare) and cracked black pepper.
  • Once the potatoes are cooked remove from the oven, and place onto your serving platter before drizzling over the dressing then serve.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP  - Whether you’re dining “al fresco” or eating inside, these delicious potatoes make the perfect accompaniment to a whole range of dishes and can be served piping hot from the oven or at room temperature – the longer they are left to sit, the more the luscious dressing soaks into the grooves of the potatoes, giving an abundance of flavour in each bite. For an alternative way to serve, top with finely grated Parmesan cheese (or dairy free alternative) when you take them out of the oven.
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