Tuesday, October 20, 2015

Hasselback Potato with Yogurt-Pesto Dressing 青酱马铃薯

Hasselback potato must be one of the fancier ways to serve potatoes. I seldom cook potatoes at home. They usually appear in vegetable potato curry (refer Spicy Cauliflower and Potato Curry) or chicken curry; or when occasionally, steamed/boiled potatoes or mashed potatoes is served alongside a Western-style meal with entree e.g. oven-roasted chicken or oven-roasted salmon; and vegetable-sides e.g. steamed broccoli, roasted carrots, roasted cauliflower (refer Roasted Cauliflower with Basil, Roasted Whole Cauliflower).


The urge of try hasselback potato came by when I made yogurt-pesto sauce some time ago and simply love that sauce-dressing. As the homemade pesto (Basil Walnut Pesto recipe) already has cheese in there, this yogurt-pesto sauce perfectly stands in for the cheese-bacon combo often seen in hasselback potatoes.


Of course, potatoes can be simply diced, then boiled or steamed or roasted (whichever way you prefer), then tossed with this yogurt-pesto sauce. But did I say hasselback potato just looks fancier? It even scored a WOW, or rather "what is that" (in amused and amazed tone) from the other half, as if the potato sliced this way has become something else and not a potato.


The yogurt-pesto sauce is easy to make by mixing homemade pesto into organic plain yogurt.



Hasselback Potato with Yogurt-Pesto Dressing 青酱马铃薯
Ingredients:
1 organic Russet potato. I did not peel the potato completely but scrubbed it clean with a back of the knife under running water.
Salt and pepper
Olive oil, butter, coconut oil (any one or combine to blend)
[Sauce-dressing]: Mix in homemade pesto into organic plain yogurt, ratio about 1:3

Directions: Slice the potato to 1/4 inch thickness but do not cut through to the other end. Slather and rub oil over the potato and in between the "slices". Preheat overn 400. Bake 45-1hr till cooked. Serve with dollops of yogurt-pesto on top of roasted potato before serving.


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