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Baked hassleback potatoes with cilantro

Spicy Cilantro Roasted Hasselback Potatoes

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Created by Mariam E.
A delicious and healthy baked Hassleback Potato that can be paired with any kind of protein.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • 6 large Yukon Potatoes


  • 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


  • 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!


  1. If you do not want to make these spicy, just omit the chili peppers from the recipe and it will taste just as good!
  2. If you don't have chopsticks, grab two wooden spoons that have a thin handle and use that instead. 
  3. The cooking time may vary depending on the size of your potatoes. They are ready when they gold and crispy.


Serving: 1g | Calories: 344kcal | Carbohydrates: 60.2g | Protein: 6.6g | Fat: 9.9g | Saturated Fat: 1.5g | Sodium: 448.1mg | Sugar: 4.6g
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