Hasselback Potato with Spiced Yogurt

Earlier, I have tried making hasselback potatoes which can be a side (carb) accompaniment with entree (protein) such as salmon e.g. Pesto Salmon, Dijon Mustard Salmon or chicken e.g. Herb Garlic Roast Chicken, Satay-Inspired Spiced Chicken Chop, served with steamed vegetables such as asparagus, broccoli, cauliflower and green beans.

At that time, I have the luxury of homemade pesto to dress the hasselback potato.

So now, without homemade pesto, what is the next best dressing or topping for the hasselback potatoes?

It is not bacon, also not cheese. Instead, it is the easiest fool-proof dressing - smooth and creamy plain organic greek yogurt, jazzed up with spices.

Hasselback Potato with Spiced Yogurt Dressing
1 organic russet potato, prepare like this (refer to recipe here)
2-3 green onions, finely chopped divided use
Pinch of Togarashi (Japanese 7-spice powder)

[Yogurt Sauce-Dressing]: To 3-4 tbsp of organic whole milk plain yogurt, add pinch(es) of cayenne red chili powder, ground cumin, ground turmeric, salt and black pepper, add 2/3 of green onions - mix to combine the yogurt, spices and green onions. Set aside.

Directions: Preheat oven 400. Bake the potato 400 for about 1 hr till cooked through. When slightly cooled, add yogurt dressing, topped with remaining green onions and Togarashi (Japanese 7-spice powder).

Besides sour cream, yogurt works too! Enjoy.

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