Hasselback shawarma spiced potatoes with tahini sour cream and sumac onions
- ⏱ 1 hour 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Hasselback potatoes are roasted with shawarma-spiced oil and served with tahini sour cream, sumac onions, and garnishes.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Hasselback shawarma...
0/0
COOK 1COOK 2
1Mise en place
Prep 5 green cardamom pods: seeds only
2Cut the potatoes
3Plate and serve
+ 11 more steps in the app
Hasselback shawarma...
0/0
COOK 2COOK 1
1Mise en place
2Cut the potatoes
Place a potato on a chopping board, ensuring the...
Place two wooden spoons on either side of the potato...
Repeat with the remaining potatoes and transfer these...
3Plate and serve
+ 11 more steps in the app
Ingredients
- 1 kg Maris Piper potatoes
- 5 green cardamom pods (seeds only)
- 1 clove
- 2 tsp smoked paprika
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1/2 tsp cumin seeds
- 20 twist black pepper
- 1 tsp ground nutmeg
- 2 tsp sumac
- 1 tsp ground turmeric
- 6 tbsp olive oil
- 1 tsp flaky salt
- 1 red onion (peeled and finely sliced)
- 1/2 tbsp sumac for the onions
- 1/2 tsp flaky salt for the onions
- 1 lemon for the onions (juiced)
- 200 g sour cream
- 2 tbsp tahini
- 1/2 tsp salt
- 2 garlic cloves (finely minced)
- 1/2 lemon for the tahini sour cream (juiced)
- 1 tsp tamarind paste
- 2 g fresh coriander (chopped)
- 80 g pickled jalapeños (chopped)
- 2 tbsp amba
- 2 tbsp date syrup
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 5 green cardamom pods: seeds only
2. Cut the potatoes COOK 1
- Place a potato on a chopping board, ensuring the flattest side is flush with the chopping board
- Place two wooden spoons on either side of the potato and cut as finely as possible along its whole length to make a hasselback potato
- Repeat with the remaining potatoes and transfer these to a lined baking tray
- Brush the spiced oil all over the potatoes
3. Make the spice oil COOK 2
- In a pestle and mortar, grind the cardamom seeds and clove to a powder
- Mix it with the remaining spices, oil and salt in a small bowl
4. Slice the onion COOK 2
- Peel and finely slice the red onion
5. Marinate the onions COOK 2
- In a bowl, add the red onion, sumac, flaky salt and lemon juice and set aside to marinate for 30 minutes
6. Mise en place COOK 2
- Prep 1/2 lemon for the tahini sour cream: juice
7. Mince the garlic COOK 2
- Finely mince the garlic cloves
8. Roast the potatoes COOK 1
- Roast the potatoes for 40 minutes, removing the potatoes half way through and basting with more spiced oil
9. Preheat the oven COOK 2
- Preheat the oven to 180°C
🤝 Cook 2 takes over at the oven.
10. Chop the garnishes COOK 1
- Chop the fresh coriander and pickled jalapeños
11. Make the sour cream COOK 2
- In a bowl, combine the sour cream, tahini, salt, garlic cloves, lemon juice and tamarind paste, stir thoroughly and set aside
🤝 Cook 1 hands the bowl to Cook 2.
12. Plate and serve BOTH
- Once the potatoes are ready, transfer them to a platter and drizzle over the sour cream, before topping with the sumac onions and the remaining garnishes
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