Hasselback potatoes with red tahina & sour cream from Berber&Q (page 165) by Josh Katz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 25, 2021

    A better baked potato. That's either a a glorious achievement or pretty humdrum, depending on how you view the original. I expected something a little more glorious, crisp at the edges, melting in the middle. That's not really what this recipe yields. Instead, it is a baked potato with lovely segments that have been basted in rosemary infused olive oil and melted butter, which gives ample flavor. The red tahini is fine on its own but excellent with the potato and the sour cream. Anyway, well worth making but not transcendent. I'll certainly make again, probably instead of a normal baked potato in most instances (which I've made twice in my life just to put this declaration in context.)

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.