Present a platter of Hasselback potatoes to guests at your table and all eyes light up. I mean, we all know and love potatoes, but there’s something about those beautiful, fan-like slices and the golden, roasted color that elevate the trusty “tuber next door” to glamorous. In this recipe, the thin slices allow flavors of garlic and rosemary to infuse throughout and cradle a creamy coconut curry sauce. Want even more? Leave the skins on for a bigger boost of antioxidants and a lower glycemic index than a peeled potato. Yep, these spuds have beauty and brains!
Roasted Hasselback Potatoes With Rosemary and Coconut Curry Sauce
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5
Calories 413 kcal
Ingredients
- 5 medium-sized Yukon Gold or russet potatoes unpeeled
- 4-5 Tbsp. avocado oil or olive oil
- 4 garlic cloves minced
- 1 cup coconut cream
- 2 tsp. curry powder
- 1 tsp. garlic powder
- 1 tsp. smoked paprika or plain paprika
- 5 sprigs rosemary
- ½ cup chopped scallions
- Himalayan salt
- Black pepper
Instructions
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Preheat oven 425 degrees F.
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Using sharp thin knife, slice potatoes very thinly most of the way through, keeping bottom intact. (Note: If you do slice through, arrange potatoes tightly together in baking dish so they keep their shape.)
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In baking dish, arrange potatoes, brush top and sides with oil and season with salt, pepper and paprika. Sprinkle garlic on top, allowing some to fall inside slices.
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Place rosemary sprigs on top of potatoes. (Note: Remove them once potatoes are cooked.)
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Bake 30-40 minutes, then brush with more oil.
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Continue cooking another 15-20 minutes until potatoes are crispy on edges and fork tender on the inside. (Note: For medium-sized potatoes, cooking time is approx. 60 minutes.)
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In saucepan over low heat, stir together coconut cream, salt, pepper, curry powder, garlic powder and paprika and heat to warm.
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To serve, pour sauce over potatoes and garnish with fresh Rosemary and scallions.
Recipe Notes
Get the ingredients you need from Vitacost!
Nutrition Facts
Roasted Hasselback Potatoes With Rosemary and Coconut Curry Sauce
Amount Per Serving
Calories 413
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g80%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Sodium 16mg1%
Potassium 975mg28%
Carbohydrates 37g12%
Fiber 6g24%
Sugar 2g2%
Protein 6g12%
Vitamin A 611IU12%
Vitamin C 38mg46%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.