Photo: Lars Blankers
Baby Fingerling Hasselback Potatoes
7 ingredients
15 min + 30 min
4
openrecipes
Baby Fingerling Hasselback Potatoes with curry aioli and Parmesan. The perfect bite!
Estimated Nutrition (whole recipe, rough)
373
Calories
11g
Protein
19g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Baby Fingerling Potatoes (I Used A Tri-color Blend)
- 2 Tablespoons Olive Oil
- 1 cup Fine Sea Salt
- 2 Tablespoons Mayonnaise
- ½ teaspoons Hot Curry Powder (more Or Less To Taste)
- ½ cups Turmeric
- 1 Tablespoon Kosher Salt And Black Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes