Tandoori Hasselback Potatoes are the perfect fusion Indo-European recipe. They have the most divinely crispy top where the marinade has charred and caramelised, and a soft inside that oozes indulgence when drizzled with garlic infused butter. If you haven’t heard of Hasselback Potatoes, it’s a whole baked potato with deep slashes all along its surface that allows for maximum crispiness.
My favourite thing about these potatoes is that even though they’re a side dish, it’s a complete showstopper. I mean, just look at that gorgeous spicy golden-orange colour from the tandoori masala and the garlic butter just leaking into the splits. Not only that, but they’re a low effort dish. Baking the potatoes takes quite a lot of time but the ingredients used are absolutely minimal and there’s no fancy techniques. Anyone can make this recipe!
The tandoori masala gives layers of depth and flavour while the yoghurt and lime juice offer just a hint of sharp sourness. The red chilli powder helps heat things up (just a little bit, it’s not very spicy!) while the toasted chickpea flour helps the marinade to stick but also adds nuttiness. The finishing touch of garlic butter gives a richness to the dish and is absolutely compulsory!
The simple potato is one of the best things that you can smother in spice!
Can you make these Tandoori Hasselback Potatoes Vegan?
Yes you can! The only ingredients that will need changing are the yoghurt and the butter. My preference for yoghurt would be a Soy Greek Yoghurt, although a Coconut Yoghurt or even Peanut Yoghurt would also work well.
When making the garlic butter your options are endless. Opt for your favourite Vegan butter or a plant-based spread. For a more Indian touch, use this Vegan Ghee which is made from sunflower oil and cocoa butter, or a Vegetable Ghee made from oil and butter flavouring. You can even use a neutral-flavoured oil to the same effect.
The recipe is naturally nut-free, soy-free and gluten-free. Do make sure to check the Tandoori Masala you use though, as some spice powders can be mixed with flour to bulk them out.
Why Tandoori Hasselback Potatoes?
Well, first – I love hasselback potatoes! Usually when the Christmas season comes around I whip out all of my ‘special’ potato recipes, including hasselback potatoes, dauphinoise potatoes, fondant potatoes and smashed potatoes. But I’ve decided that these recipes are too good to be just limited to one season – from now on, I’m upping my potato game and cooking them all year round! The idea of tandoori hasselback potatoes came about when I was wondering how I could make them lovely and spicy to fit with our general Indian-style meals.
As it happens, hasselback potatoes are absolutely ideal for having a little extra spice thrown at them. The yoghurt-tandoori marinade slips easily into the deep cuts of the potato, meaning the flavour penetrates through much more than just the surface. While the outside has a beautifully charred crust with maximum flavour, the inside of the potato is soft and creamy with a thin layer of the spice marinade just offering a subtle coating.
All about Hangry Patels Tandoori Masala
Hangry Patels is a small-business set up the lovely Hanna, who is both ‘hangry’ and a soon to be Patel! She sells a variety of freshly ground spice mixes, from the Tandoori Masala I used today to Chana Masala and Tikka Masala. After having cooked authentic Indian food everyday for many years, Hanna grew discontent with shop-bought spice mixes and decided to make her own. Now she’s launched a passion into a business and is steadily growing a following of people who are just as excited about authentic, fresh Indian food.
I’ll be honest – usually I grind my own spice masalas. But I love having some pre-made and yet fresh masala on hand for the days when I’ve run out of ingredients or just want to make something quick and easy without any extra fuss. That’s part of the joy of using a small business’ spices – you have all of the convenience but the same freshness as homemade.
Of course you can use any Tandoori Masala you want – but I definitely recommend shopping small and buying something that will support follow passionate cooks while providing you with quality.
This recipe is …
- A delicious twist on the classic dish
- Easy with minimal ingredients
- Full of layered spice
- Perfect as a side dish or a snack
Of course I don’t have a tandoor oven at home, but if you’re lucky enough to have one then these would be incredible cooked in the tandoor. Additionally in the warmer summer months you can throw them on the barbecue!
If you’re interested in more Indian recipes, do be sure to check out my wide range of dishes including these Spinach & Green Chilli infused Palak Puri, Chestnut Mushroom Pulao Rice, homely Maa ki Dal or extravagant Paneer Biryani.
Tandoori Hasselback Potatoes with Garlic Butter
For the Tandoori Hasselbacks:
- 4 Baking Potatoes – Roughly 750g Total
- 1 tbsp Chickpea/Garbanzo Bean Flour (Besan)
- 4 tbsp Greek Yoghurt
- 1 tbsp Neutral Oil
- 2 tbsp Tandoori Masala
- 1 tsp Red Chilli Powder
- 1/4 tsp Salt or to taste – depending on the tandoori masala*
- 1/2 tsp Lime Juice (or Lemon)
- Chaat Masala to garnish, optional
For the Garlic Butter:
- 1 tbsp Salted Butter
- 2 Garlic Cloves, finely minced
- Begin by pre-heating your oven too 200°c / 392°f.
- Next, toast the chickpea flour. Heat a small non-stick frying pan over low heat and add 1 tbsp chickpea flour. Toast it, stirring constantly, until fragrant and slightly golden. Do be careful not to burn it. Turn off the heat and cool.
- Make the hasselback potatoes. Wash and scrub your potatoes and then carefully begin making the scores for hasselback potatoes. Cut thin lines about 3/4 deep all the way along the length of the potato. Don’t worry if you make a little mistake as it won’t be noticeable – just be careful.
- Make the marinade. Add the yoghurt to a small bowl along with the tandoori masala, oil, red chilli powder, salt, lime juice and roasted chickpea flour. Mix everything together carefully so that there are no lumps from the chickpea flour.
- Coat the potatoes. This is where it gets messy! Smear the marinade onto the potatoes and push it into the crevices from the cuts. You’ll have some marinade left over – that’s fine, just set it aside until later.
- Cook the potatoes. Put the potatoes on a baking tray and place on the upper shelf of the oven. Cook for 15 minutes, then remove from the oven and carefully smear the remaining marinade onto the potatoes. Cook for 10 more minutes, at which point the tops of the potatoes should be golden brown and slightly charred. Now cover the potatoes and cook for a further 20 minutes. Turn off the oven and remove the baking tray.
- To make the garlic butter, add the butter to a small pan over low heat. Once the butter has melted, add the finely minced garlic and cook until the garlic is just aromatic. I prefer it to not be browned but cook to whatever stage you prefer, being careful not to burn.
- Pour the garlic butter all over the tandoor potatoes and garnish with chopped parsley or coriander. You can also sprinkle chaat masala or a squeeze of citrus juice to finish, optionally.
*Note: Some shop–bought masala really overload on the salt, so be careful adding additional salt. That’s why I recommend a good quality masala powder.
Note: You can add some homemade ginger-garlic paste to the tandoori marinade for some extra flavour. I personally love keeping it simple, though. You can also add some kasuri methi (dried fenugreek leaves) crushed lightly between your hands to the marinade.
How to serve Tandoori Hasselback Potatoes?
These potatoes taste amazing when served as a starter or part of an Indian thali. Because they’re a dry dish, I recommend serving them with some simple spiced raita or chutney as a starter. You can tear off pieces of the potato and dip it into the sauces for an explosion of flavour.
If you want to serve these potatoes as a side dish to a meal, they go wonderfully with any kind of lentil dish. Dal Palak, Lasooni Dal, Dal Tadka or even Maa ki Dal would be a wonderful accompaniment. I also served the Tandoori Hasselback Potatoes with my Patta Gobi and Spring Greens Sabji, and the marriage of the two dishes together was lovely – classic flavours combined!
These potatoes would even work well to add a little bit of fusion spice to a traditional English roast dinner.
If you make this recipe or have any questions, let me know!
As always, if you have any questions about the recipe please feel free to comment them down below and I will get back to you as soon as possible. If you made this recipe, please do share it with me! I would love to see the results. You can tag me on instagram using @ohmyvegofficial or send to me via any of my other social media channels.