A super simple holiday showstopper! These crisp + creamy hasselback sliced potatoes look incredible and taste even better with my savory, sweet romesco sauce swirled with a little greek yogurt for that tangy kick that brings this classic to the next level!
4 small yukon gold potatoes (about 2.5×1.5″)
2T olive oil
1 garlic clove, grated
1 lemon, zested
1/2 red bell pepper, roasted (diy or just jarred)
1 garlic clove
2t tomato paste
1/4t anchovy paste – optional
1/4c slivered almonds (or maracona almonds if you have them)
Pinch of red pepper flakes
Pinch of pepper
1/2t honey or maple
1/4c greek yogurt – optional
Preheat oven to 375°F. Place a potato on the cutting board sandwiched between 2 chopsticks or the handles of some knives (something that is between 1/4 and 1/2″ tall. Gently make thin slices in the potatoes using the chopsticks or knives as a guide so you don’t cut all the way through. Mix olive oil, garlic, lemon zest, thyme, salt and pepper in a small bowl then brush over the potatoes generously, opening up the slices a little so you can get some down in there. Bake for 40-45 minutes until the potatoes start to get a little crispy.
Meanwhile, dump roasted bell pepper, garlic, tomato paste, anchovy paste, slivered almonds, red pepper flakes, pepper, salt, honey and water into a food processor or mini prep. Puree until smooth, scraping down the sides as necessary.
Dollop the romesco sauce and greek yogurt on a plate then smear together using the back of a spoon and assemble your potatoes on top.