Hasselback Potatoes with Lime Mayo
Hasselback potatoes have to be one of the best ways to enjoy potato. You get the super crispy top from the thinly sliced layers, the soft roasted inner and topping them with sauce allows the flavour to go right through. They are also surprisingly easy to make.
Hasselback Potatoes with Lime Mayo
Ingredients
- 800g white potatoes
- 2 tbsp olive oil
- salt & pepper
- 2 tbsp pecorino cheese
- coriander & chives to serve
- ¼ cup mayonnaise
- ¼ cup lactose free sour cream
- 1 tsp garlic infused olive oil*
- juice of one lime
- 1 tsp smoked paprika
Method
- Preheat an oven to 200°C.
- Slice potatoes very thinly about two thirds of the way through.
- Place onto a baking dish and season with salt and pepper. Drizzle the olive oil over and place in the oven for 40 minutes or until golden on the outside and soft on the inside. You may wish to add another small drizzle of olive oil over the potatoes about halfway through cooking to get them extra crispy on top.
- Once the potatoes have cooked, set them in a serving dish. In a small bowl, combine all the mayonnaise ingredients together and mix.
- Top the potatoes with pecorino cheese, a few spoonfuls of the lime mayo and herbs to serve.
Notes
*If you don't have garlic infused oil you can omit this.
This dish is a really easy side that is minimal in effort. It’s one of my easy go-tos when we have friends over as I can prepare the mayo before guests arrive and then all that’s left to do is bake the potatoes and serve, meaning plenty of time to enjoy time with your company. If you’re looking for another delicious potato side dish, try this low FODMAP non authentic version of patatas bravas. Although it can be omitted, the use of garlic infused oil is a great way to add some delicious garlic flavour to the dish in a gut friendly way. Take a look at some other ways to create flavour on the low FODMAP diet.