Hasselback Potato with Dip
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 6 ½ cups small, waxy potatoes
- 3 Tbsps olive oil
- 4 cloves garlic cloves (gently crushed with the back of a knife)
- 1 bunch thyme
- ⅞ cup cream cheese
- ½ cup Yogurt
- 4 Radish (diced)
- 2 Tbsps Chives
- 1 tsp lemon juice
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tray with oil.
2.
Slice the potatoes thinly without cutting all the way through. Place on the prepared baking tray and fan them out. Drizzle with the oil and sprinkle with salt. Add the garlic and the thyme and bake for around 40 min turning and mixing every so often.
3.
Mix together the cream cheese and the yoghurt until smooth. Stir in the radishes and the chives and season with salt, lemon juice and ground black pepper.
4.
Remove the potatoes from the oven and serve with the cream cheese dip.
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