I am smitten with potatoes. Scratch that. I am obsessed. This cheesy tamarind hasselback potatoes recipe is the culmination of delectable bliss for me. Pair potatoes and cheese and you have me by the short hairs! And because I love tinkering with my taste buds, I added mildly spicy tamarind (ukwaju) sauce! Hmm! Lip smacking!
Just in case you are with me on this potato dependency (sigh!), you can also take a sneak peek here. Tamarind or ukwaju sauce is such a breeze to make; you can quickly run through the ‘How to‘ over here. No rush. I’ll be patiently peeling potatoes till you return.
Or you can dash over and actually make the ukwaju whilst the potatoes are in the oven 🙂
- 2 Potatoes
- 3 table spoons Tamarind (Ukwaju) Sauce
- 100g Parmesan cheese (or cheese of your choice)
- Salt to taste
- Black pepper to taste
Wash and peel the potatoes. Slice the potatoes lengthwise on one side just to keep it from rolling and give it some stability. This is especially important if the potato(es) are too circular. The potatoes I used were generally ‘flat’ so I skipped this.
Next, slice the potatoes crosswise, taking caution not to slice all the way through. To assist in this, I placed the potato alongside a wooden spoon (mwiko). The mwiko then prevented me from slicing all the way through.
Place the potatoes on aluminum foil in a sheet pan or casserole dish, depending on the quantity of potatoes you are making. Take out your tamarind sauce and brush or pour on the potatoes, making sure it gets in between the cuts on the potatoes.
Pre-heat the oven to 150°C.
Grate the cheese and insert into the slips of the potatoes. Drizzle some ukwaju on the potatoes. Sprinkle salt and pepper to taste. Lightly coat the potatoes with some oil. Lightly cover the potatoes with the aluminum foil and place in the oven. Allow to cook for 1 hour.
After one hour, take the hasselback potatoes out and drizzle some more cheese on the potatoes. You can never have too much cheese, right? 🙂 Place the potatoes back in the oven for another 15 minutes. Remove from the oven and prepare to serve.
These hasselback potatoes would make a perfect side dish for roast chicken or fried chicken. Or you can do what I did and ravage one slice after another, dipping in tamarind sauce. No. Don’t. It’s addictive 🙂
I totally enjoyed making and eating these cheesy ukwaju potatoes. You really must try them! Share this recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂
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