Hasselback potatoes with sun-dried tomato aioli

Hasselback potatoes with sun-dried tomato aioli

Based on 28 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌
10
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings2
300 g
new potatoes
2 tbsp
butter
1 cloves
garlic
62½ g
jarred sun-dried tomatoes
1
egg yolks
½ tbsp
Dijon mustard
½ tbsp
white wine vinegar
100 ml
grapeseed oil
½ tbsp
lemon juice
sea salt
sugar
MetricImperial

Utensils

oven, cutting board, knife, microwave, pastry brush, baking dish, strainer, immersion blender, liquid measuring cup

How-To Videos

how-to-prepare-garlic

How to prepare garlic

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3 easy ways to juice a lemon

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How to separate eggs

Nutrition per serving

Cal730
Protein5 g
Fat68 g
Carb25 g
  • Step 1/5

    Preheat oven with convection to 180°C/360°F. Wash and dry potatoes. With a sharp knife, make thin cuts along the potatoes. Make sure not to cut all the way through the potatoes, so the bottom remains intact.
    • 300 g new potatoes
    • oven
    • cutting board
    • knife

    Preheat oven with convection to 180°C/360°F. Wash and dry potatoes. With a sharp knife, make thin cuts along the potatoes. Make sure not to cut all the way through the potatoes, so the bottom remains intact.

  • Step 2/5

    Melt butter in microwave. Brush half of the butter on the potatoes, sprinkle with sea salt, and place into a baking dish. Bake the potatoes in at 180°C/360°F for approx. 30 min.
    • 2 tbsp butter
    • sea salt
    • microwave
    • pastry brush
    • baking dish

    Melt butter in microwave. Brush half of the butter on the potatoes, sprinkle with sea salt, and place into a baking dish. Bake the potatoes in at 180°C/360°F for approx. 30 min.

  • Step 3/5

    Remove from oven. Brush the remaining butter in between the slices on the backs of the potatoes. Return to oven and bake for approx. 30 min. more.

    Remove from oven. Brush the remaining butter in between the slices on the backs of the potatoes. Return to oven and bake for approx. 30 min. more.

  • Step 4/5

    While the potatoes finish baking, peel and roughly chop garlic. Strain tomatoes and chop roughly.
    • 1 cloves garlic
    • 62½ g jarred sun-dried tomatoes
    • strainer
    • cutting board
    • knife

    While the potatoes finish baking, peel and roughly chop garlic. Strain tomatoes and chop roughly.

  • Step 5/5

    Add garlic and tomatoes to a liquid measuring cup and purée with an immersion blender. Add egg yolks, mustard, and white wine vinegar to the cup, and purée until smooth. Slowly pour in oil while puréeing. Season with sugar and lemon juice to taste. Remove the potatoes from oven. Serve immediately with the aioli dip. Enjoy!
    • 1 egg yolks
    • ½ tbsp Dijon mustard
    • ½ tbsp white wine vinegar
    • 100 ml grapeseed oil
    • ½ tbsp lemon juice
    • sugar
    • immersion blender
    • liquid measuring cup

    Add garlic and tomatoes to a liquid measuring cup and purée with an immersion blender. Add egg yolks, mustard, and white wine vinegar to the cup, and purée until smooth. Slowly pour in oil while puréeing. Season with sugar and lemon juice to taste. Remove the potatoes from oven. Serve immediately with the aioli dip. Enjoy!

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