For the fourth day of the baking marathon I would love to present you another fusion dish. Just like yesterday’s casserole, today’s dish is also a spicy version of the original. If you love potatoes then you would surely love hasselback potatoes. When I first saw a picture of hasselback potatoes, it registered clearly in my mind and I was waiting for an occasion to bake it. And as usual the recipes which I saw lacked the spice we Indians love and I kept postponing as hubby would never eat it if it is just salt and pepper. There were also some recipes which included cheese but still I didn’t want to try that with out any spice.
After I made the cauliflower casserole, I decided to make an Indianized spicy version of the hasselback potatoes also. While I was deciding upon the spices to be used, I wanted Sruti to taste it too. So I made the spice which is close to her heart. Yes this is the spice mix I use for her favourite potato roast and I knew that she will definitely love this. And for once what I thought happened and both of them liked it. This was also served as a side dish for our lunch and it was a great hit. I baked until the potatoes were soft but if you want you can bake them until it becomes crisp.
Medium sized Potatoes-5-6
Red Chilly Powder-3/4 tsp ( alter according to taste)
Turmeric Powder-1/4 tsp
Coriander Powder-1 tsp
Cumin Powder-1/2 tsp
Black Pepper Powder-1/4 tsp
Preheat oven to 200°C.
Slice the bottom most portion of the potato so that it becomes flat and stands without rolling.
Then with a sharp knife, cut the potato into thin slices stopping at 3/4th so that all the slices are intact.
Now slice garlic pods into thin slices and press them into the potato cuts.
Mix all the spice powders with oil and salt.
Now drizzle this spice oil on the potatoes and make sure that they coat the inside of the slices.
Bake the potatoes for 30-45 minutes or until crisp in oven.
Serve hot along with rice and gravy..