Hasselback potatoes with sun-dried tomato aioli

Hasselback potatoes with sun-dried tomato aioli

Based on 11 ratings

Difficulty

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

Ingredients

Servings:-4+
600 g new potatoes
4 tbsp butter
2 cloves garlic
125 g jarred sun-dried tomatoes
egg yolks
1 tbsp Dijon mustard
1 tbsp white wine vinegar
200 ml grapeseed oil
1 tbsp lemon juice
sea salt
sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
730
Protein
5g
Fat
68g
Carb
25g

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.
  • 600 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.
  • 4 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.
  • 2 cloves garlic
  • 125 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!
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 200 ml grapeseed oil
  • 1 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!