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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!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 kg salad potatoes (new potatoes), washed & dried
  • 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
  • 1 tbsp. capers chopped
  • sea salt or herbamare
  • cracked black pepper

Method
 

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

Notes

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.