Hasselback Potatoes with Salsa Verde and Labneh
Take classic Hasselback Potatoes to the next level by serving them with a quick, creamy labneh and a punchy homemade salsa verde!
Servings: 4 servings
Ingredients
- 750 g baby potatoes
- olive oil
- salt
- 200 g Greek yogurt
- micro greens to serve
For the Salsa Verde
- 2 tbsp lilliput capers see note
- 1/2 lemon juiced
- handful of parsley
- 2 garlic cloves minced
- 50 ml olive oil
Instructions
- Preheat the oven to 200C.
- Using a sharp knife slice the potatoes 3/4 of the way through all the way along. Pop onto a baking tray and drizzle over plenty of olive oil, and sprinkle over some sea salt. Roast until golden and crispy: this should take 30-40 minutes.
- For the labneh line a sieve with a clean muslin cloth and place a bowl underneath. Tip the yoghurt on top of the cloth and allow to sit for 10 minutes. After 10 minutes, give it a little squeeze and you should have a lovely thick mixture.
- For the salsa verde finely chop the parsley and place in a bowl with the capers, minced garlic cloves, lemon juice, olive oil, a pinch of salt and stir well.
- Spread the labneh on a plate, top with the potatoes and drizzle over plenty of Salsa Verde along with a sprinkle of micro greens.
Notes
Nonpareille capers, another type of tiny caper will also work well here, and you can also use chopped regular capers.