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This Spicy Cilantro Hassleback Potatoes recipe is an aromatic and delicious potato side dish. It is inspired by a Lebanese dish called “Batata Harra”, which is some cubed potatoes sautéed with garlic and cilantro. But instead, you just make a hassleback version that is baked, making it a healthier option for those who do not like fried potatoes!
WHAT ARE HASSLEBACK POTATOES
Hasselback Potato is basically the Swedish version of a baked potato. It takes it’s name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden where it was first served. That’s literally the whole story behind the name!
HOW TO MAKE THE SPICY CILANTRO HASSLEBACK POTATOES
First you would need to pick out your potatoes. I used Yukon golden potatoes because they are very easy to cut through unlike super hard steak potatoes for example. Wash your potatoes very well and dry before cutting through.
You will need a pair of chopsticks. They will act as a guiderail so you do not cut through the whole piece. You want the bottom of the potatoes to stay attached. If you do not have chopstick, grab two wooden spoons that have a thin handle and use that instead.
Lay the chopsticks flat on a wooden cutting board and place the potato aligned with it Make sure the chopsticks are aligned very close to the potatoes on both sides to prevent the potato from moving or sliding. You can cut the potatoes as thin or as thick as you want. It’s up to you. Make parallel cuts all the way down to the chopsticks. Rinse the potatoes with cold water before marinating and cooking.
PREPARING THE SPICY CILANTRO HASSLEBACK POTATOES
This is the final step before baking. Line the potatoes in a skillet or sheet pan. Drizzles some olive oil on them if you like. In a bowl, mix the herb mixture in a bowl and brush on top the potato with about 1 tbsp. of the mixture. If you have kids and do not want to make this spicy, just omit the chili peppers from the recipe and it will taste just as good.
Bake in a preheated 425 degree oven for 30 minutes until they are gold and crispy. Remove and let it rest covered for a minute or two before serving.
You can pair this delicious Spicy Cilantro Hassleback Potatoes as a side dish with any protein you like. It’s also a great dish for holidays when you have many guests over. I am sure you will enjoy it! I would love for you to also follow me on Pinterest, where I share all my recipes as well as other recipes I think you will love. Xoxo…
OTHER POTATO RECIPE YOU MAY LIKE
Oven Roasted Parmesan Herbed Potatoes
Lebanese Spicy Potatoes (Batata Harra)
Spicy Cilantro Roasted Hasselback Potatoes
Ingredients
- 6 large Yukon Potatoes
HERB MIXTURE
- 4-6 large garlic cloves, minced
- 2 red chili peppers, chopped
- 1/3 cup cilantro, chopped
- 1 tsp. salt
- 1/4 cup lemon juice
- 4 tbsps. olive oil
- 1/2 tsp. black pepper
Instructions
- Wash your potatoes very well and dry.
- Lay the chopsticks flat on a wooden cutting board and place the potato aligned with it. Make sure the chopsticks are aligned very close to the potatoes on both sides to prevent the potato from moving or sliding.
- Make parallel cuts all the way down to the chopsticks. Rinse the potatoes with cold water before marinating and cooking.
- Line the potatoes in a skillet or sheet pan. In a bowl, mix the herb mixture in a bowl and brush or top the potato with about 1 tbsp. of the mixture.
- Bake in a preheated 425 degree oven for 30 minutes until they are gold and crispy. Remove and let it rest covered for a minute or two before serving.
- Serve and enjoy!
Notes
- If you do not want to make these spicy, just omit the chili peppers from the recipe and it will taste just as good!
- If you don't have chopsticks, grab two wooden spoons that have a thin handle and use that instead.Â
- The cooking time may vary depending on the size of your potatoes. They are ready when they gold and crispy.
