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Hasselback Potatoes with Creamy Yogurt Sauce and Zaatar

15 minutes


10 small servings

Hasselback potatoes are golden-brown, crispy, and beautiful to look at! This recipe is one of my absolute favorite potato recipes. These insanely delicious potatoes are soft and buttery inside, with a crunchy outside. The sauce’s creamy, buttery, garlic flavor and the za’atar also bring these potatoes to the next level.

You can serve these tasty potatoes as an appetizer or side dish. I like to use the small Yukon potatoes for this recipe since I think they are a perfect size. If you have dinner guests, they can enjoy one or two of these delicious potatoes without being overly full before dinner has even started.

What Are Hasselback Potatoes?

Hasselback potatoes are thinly sliced so that more surface area of the potato gets crispy in the oven. This gives the potato a unique texture. Hasselback potatoes look similar to an accordion. This is because the potato is sliced very thinly without being cut all the way through. These potatoes can be stuffed between the gaps, or sauces like my creamy yogurt sauce can get between each layer for maximum flavor.

Tips for The Best Hasselback Potatoes

  • These potatoes may look complicated to prepare, but they are quite simple. When slicing the potatoes, have something flat on each side to hold the potatoes in place. This will also prevent the knife from slicing all the way through the potato. You can either use chopsticks or wooden spatulas.
  • You could make those potatoes and the yogurt sauce ahead of time and keep them in the fridge separately until you are ready to serve. However, the potatoes will be crispiest if you serve them right away.

What Other Variations Can You Make?

While Hasselback potatoes with creamy yogurt sauce and za’atar is definitely a must-try combination, there are many other variations to try as well. For example, you can treat it like a regular baked potato and add sour cream, chives, cheese, and bacon bits. You can also use russet potatoes instead of Yukon Gold potatoes if you want the potato to be larger. Try out different cheese, toppings, and flavorings to see what you like best.



Adjust Servings
10 small Yukon potatoes (washed and dried)
3 tablespoons olive oil
1 cup Greek yogurt
2 tablespoons zaatar
1 clove of garlic (minced)
Juice of 1 lemon
Salt and pepper


Preheat the oven to 400 F.
Place each potato in between two spatulas and cut about ⅛ inch vertically.
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Arrange the potatoes on a baking tray, brush with olive oil and sprinkle with a generous amount of salt and pepper.
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Bake the potatoes in the oven for about 15 minutes. Then take them out, brush them with more olive oil, and put them back in.
Bake the potatoes until they are soft and golden for another 30 minutes
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In the meantime, make the sauce. Mix one cup of yogurt with the minced garlic salt, lemon juice, and one tablespoon of the zaatar mix.
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Arrange the potatoes on a plate and put a spoonful of the yogurt sauce on top. Then sprinkle more of the za’atar and enjoy!
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