Mediterranean Hasselback Potatoes With Mint Sauce

• • 700 g potatoes
  • 5 Tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1 tsp granulated onion
  • 1/2 tsp sweet paprika
  • salt & pepper to taste
  • 3 cloves of garlic
  • 10 mint leaves
  • 150 g vegan yogurt
  • Salt to taste
  • Chilli pepper to taste

• • To serve, dip your crunchy potatoes in the refreshing mint sauce and enjoy an exceptional culinary experience!

• • Wash the potatoes then cut them into 5 cm thick round pieces
  • Cut a diamond pattern on the surface of each piece, but leave the bottom intact
  • Place the potatoes in an oven tray, over a parchment paper, then brush them with the marinate
  • Bake them for 45 minutes at 200 degrees Celsius
  • Prepare the marinate: in a bowl, mix the olive oil, rosemary, oregano, basil, garlic powder, granulated onion, sweet paprika, salt, and pepper.
  • For the sauce, mix the garlic, mint, vegan yogurt, chilli pepper, and salt in a food processor.