Side Dishes

Fenugreek Hasselback Potatoes

Cooks in 50 Minutes Difficulty Medium 0 comments
Baked hassleback potato with fenugreek, olive oil, cumin, salt, and pepper.

Need a way to level up your potato game without much more effort? Allow me to present these easy fenugreek hasselback potatoes.

Potatoes are amazing no matter how you cook them. They’re so savory, hearty, and satisfying. You can dress them up or down, so its no shock that we all tend to serve them regardless of the occasion. Granted most people don’t do hasselback potatoes for a Sunday fry up. But when you’re looking for fanciful potatoes, I can’t suggest these easy fenugreek hasselback potatoes enough.

I love how beautiful these hasselback potatoes look on a tray. The accordion-like slits are perfect for topping with fenugreek, garlic and cumin, scallion butter, cheese, bacon, herbs..basically, anything you want to make its way down into the crevices. It’s a bit annoying to cut the slices into the potato, so keep the faith and don’t get too bent out of shape if it’s not perfect. They’ll taste fabulous no matter what. I have used the two spoon method and it works quite well, but I just tend to free hand it. Being a surgeon was bound to pay off eventually, is the way I see it.

The fenugreek combined to the potato really brings out an earthy and savory flavor, nearly making it taste meaty. The potato pairs well with meat, other veggies, or as I did for this particular photo shoot, a mid morning snack by itself. If you’re looking to further hasselback your life, I suggest trying the cumin hasselback potato, as well.

To reheat the potato, should you need to, just pop it back into the oven until it’s hot through. If it looks overly dried out you can brush it will olive oil or butter. Or the lazy way (my way) spray it with a bit of Pam cooking spray.

Fenugreek Hasselback Potatoes

0 from 0 votes
Course: SidesCuisine: American, Punjabi Fusion, Indian FusionDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

Ingredients

  • 4 tbsp butter, melted

  • 1/2 cup olive oil

  • 4 tbsp dried kasoori methi

  • 4 tsp cumin, ground

  • Salt, to taste

  • Pepper, to taste

  • 4 russet potatoes, washed and scrubbed

Directions

  • Preheat the oven to 425 degrees F.
  • Stir together the butter, olive oil, fenugreek, cumin, salt, and pepper in a small bowl.
  • Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
  • Place the potatoes on a baking sheet and brush the butter mixture on to the potatoes. Make sure to get in between all the slices. Bake until tender and crisp, 50 to 60 minutes.
  • Remove from oven and serve immediately.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories476
  • % Daily Value *
  • Total Fat 37.5g 58%
    • Saturated Fat 11g 56%
  • Cholesterol 31mg 11%
  • Sodium 98mg 5%
  • Potassium 908mg 26%
  • Total Carbohydrate 34.8g 12%
    • Dietary Fiber 5.4g 22%
    • Sugars 2.5g
  • Protein 4.4g 9%

  • Calcium 5%
  • Iron 15%
  • Vitamin D 40%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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