Spiced Hasselback Potatoes

These spicy potatoes are very tasty and excellent for lunch, side dish or in salad. It is best to use small salad potatoes for this recipe. Also, use a wooden spoon to facilitate cutting the potatoes to an even depth.


  • 1 Bag (800 g) small potatos, scrubbed
  • ½ tsp Ground Ginger
  • ½ tsp Ground Turmeric
  • 1 tsp Cayenne Pepper
  • 1 tsp Cumin Seeds
  • 1 tsp Coarse Sea Salt + extra for eating
  • Canola oil or coconut oil for roasting.

1. Preheat the oven to 200C.

2. Place one potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals. Repeat with the rest of potatoes.

3. In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, cumin seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.

4. Arrange potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft.

Serve with cucumber raita as it complements the spiciness of potatoes.

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