Crispy Hasselback Potatoes with Tomato Aioli and a Side Salad

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Oven-baked potatoes are a dime a dozen: chips, baked potatoes, croquettes, kumpir and so on. This recipe is one of my favourites: Hasselbacked potatoes are thinly sliced, so you get a great mix of crispy baked bits and the soft inside of the potato. Of course, it takes a while for the potatoes to cook in the oven, but in the meantime you can relax and make the aioli and salad.

If you don’t want to go to the trouble of making the aioli, it’s easy to trick yourself: combine ready-made mayonnaise with the sun-dried tomatoes 🍅 and garlic 🧄 to get a similar result with minimal effort.

The recipe is based on a similar dish from Kitchen Stories.

Recipe #

Hasselback potatoes with tomato aioli and salad

60 minutes 2 portions

Ingredients #

Hasselback potatoes

• 300 g organic potatoes, with skin, ideally rather small (new potatoes)
• 40 g olive oil
• 1 teaspoon smoked paprika powder
• 1 pinch of salt
• 1 pinch of pepper

Tomato Aioli

• about 60 g dried tomatoes in oil
• 1 clove of garlic
• 1 egg yolk
• 1 teaspoon mustard
• 1 teaspoon white wine vinegar
• 100 ml oil
• 1 teaspoon lemon juice
• 1 pinch of sugar

Side Salad

• 100-150 g lettuce
• 6 tablespoons oil
• 3 tablespoons vinegar
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of sugar
• 1 teaspoon mustard

Directions #

1. Wash the potatoes but do not peel. Using a knife, make cross slices about 2 mm apart. Take care to leave the underside of the potatoes intact and do not cut all the way through.
2. In a small cup or bowl, mix together the olive oil, paprika powder, salt and pepper.
3. Preheat the oven to 180°. Place the potatoes in an ovenproof dish. Using a brush, coat the potatoes with the oil and spice mixture. Put about a third of the mixture aside - you will need it later.
4. Bake the potatoes for about 20 minutes. Remove from the oven, brush with the remaining oil and spice mixture and bake for a further 20-30 minutes.
5. While the potatoes are baking, prepare the aioli: Remove the sun-dried tomatoes from the jar, drain and dice finely. Peel and chop the garlic. Place the garlic and tomatoes in a measuring jug and puree quickly with a hand blender. Add the egg yolks, mustard and vinegar and blend again. Slowly pour the oil into the jug and continue to blend. Flavour with lemon juice and sugar.
6. Wash and trim the lettuce. Mix the remaining ingredients to make a classic vinaigrette dressing. Toss the salad with the dressing.
7. Remove the Hasselback potatoes from the oven and serve with the aioli and salad.

Carbon Footprint #

In total, two portions of Hasselback potatoes with tomato aioli and salad have an estimated carbon footprint of 1119 g.

This ranks it number 19 out of 56 recipes published on the blog so far in terms of estimated carbon footprint.

Looking at the individual ingredients, potatoes stand out: they account for almost 40% of the weight of the ingredients, but only about 5% of the estimated carbon footprint. The same goes for lettuce: Although it represents 16% of the weight of the ingredients, it accounts for only 3% of the greenhouse gas footprint of this recipe. One of the ingredients that contributes more than average to the estimated carbon footprint is oil. Unlike ingredients such as potatoes, the processing of oil is of course another factor, with around 1 litre of oil being pressed from around 5-10 kg of olives.

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