In a word, yum. Well done up top, tender and creamy in the middle, and slathered in a quick curry sauce, these Hasselback potatoes are totally fun and totally flavorful.
While starchy, absorbent potatoes--white or sweet--are particularly charming prepared this way, other vegetables--like zucchini and onion--that benefit from a long roast work, too.
And because these vegetables roast largely unattended for some time, you have plenty of time to blend up a chutney and throw on a pot of rice, lentils, or couscous for a low-hassle, deeply satisfying weeknight meal. The veg prep doesn't take much longer than it does to dice vegetables for roasting, so if you have a few extra minutes, treat yourself to a special presentation. You won't be sorry.
Curried Hasselback Potatoes (and Vegetables)
4 medium-large potatoes (Russet, gold, sweet) and/or large zucchini and/or yellow onion
For the curry sauce:
1/2 cup full-fat coconut milk
4 garlic cloves, peeled
1 1-inch piece ginger, peeled and sliced
1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne
pinch ground cloves
1/2 tsp fine sea or kosher salt
juice of half a lime
Heat the oven to 425.
Make deep cuts into the vegetables at 1/4- to 1/8-inch intervals, being careful not to slice all the way through. Transfer to a roasting pan.
Blend together all curry sauce ingredients. Spoon 1 tablespoon of the sauce over each of the vegetables. Bake for 30 minutes. Spoon an additional tablespoon over each of the vegetables again, gently working the sauce into the crevices with your spoon (by now, the vegetables will have softened a bit and you should be able to work your spoon in easily). Drizzle any remaining sauce over the vegetables and continue roasting until tender inside and browned on top. This will take about an hour, or a little longer, for potatoes, a bit less for smaller, more tender vegetables.