Smoked Paprika-Roasted Hasselback Potato Gratin

A garlicky yoghurt drizzle provides the ultimate finishing touch to this super-easy side dish, which makes a perfect companion for a Sunday roast.


  • 8-10 small Russet potatoes, scrubbed
  • 3 tsp smoked paprika
  • 4 tbs olive oil
  • 225 g (1 cup) plain yoghurt
  • 1 tbs mayonnaise
  • 1 tbs lemon juice
  • 1 clove small garlic, minced
  • 2-3 thyme sprigs, leaves stripped
  • Salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 180°C (160° fan).

Step 2.
Cut the potatoes at short intervals with a sharp knife, stopping short of cutting all the way through; see the image for direction. Rub with oil and season with smoked paprika, salt, and pepper; arrange side-by-side in a baking dish.

Step 3.
Bake the potatoes until the flesh is soft and the skin is golden brown and crisp, about 1 hour.

Step 4.
Meanwhile, whisk together the yoghurt, mayonnaise, lemon juice, garlic, and some salt and pepper to taste in a small mixing bowl. Cover and chill until ready to serve.

Step 5.
When ready, remove the potatoes from the oven. Let cool briefly before serving with a drizzle of the yoghurt sauce and a garnish of thyme.

Serves 4-6