Goan Style Hasselback Potatoes with Balchao Masala & Coconut Milk

This Goan style Hasselback Potatoes Casserole is a twist on traditional fanned baked potatoes. The potatoes are baked in a spicy coconut milk sauce, creamy in the middle with irresistible crisp edges. An easy, impressive potato side dish recipe to make for a crowd!

Thanksgiving is two weeks away!!

A few days ago, as I was talking to the boys, I asked them what they were thankful for.  The list went on.  What struck me most is when they said that we treated them as equals.  That made them feel special: when they could eat with the adults, sit at the same table, and participate in the same conversations and rituals.

Such a simple act of inclusion, a seat at the table. “An act of affirmation, really… You, yes you, young one, have a unique and important way of looking at the world.  There is so much to be grateful for during the holidays, but a seat at the table has been a gift I have always been acutely aware of, and very much thankful for,” he said.

Respect is a reciprocal value in our home – give respect, receive respect. The opinions and perspectives of kids are always encouraged, and more importantly, we listen. We respect them enough to sit with them and walk alongside their crazy ideas. Nik says  “I’ve been in positions where people my age (and people younger than me) are dismissed as juvenile, naïve, etc. when we really have so much to say.  Even now when I don’t get “a seat at the table,” (figuratively speaking) I remember this. I give thanks for this. What a gift it is to for people to take us seriously.”

Thankful to let us see the bigness of kids, thankful that they see what we do for them.

The Hasselback Potato

Have you made Hasselback potatoes?  They’re a twist on baked potatoes created in Sweden—basically a fanned baked potato which increases the surface area available for seasoning. The insides are creamy while the exposed surfaces bake up to crispy deliciousness. However, to make these for a crowd can be a bit daunting. I served this Hasselback Potato Casserole to my dinner club for brunch. They all wanted the recipe, especially once I explained how simple it was to make!

Delicious and Adaptable Goan Style Hasselback Potatoes

I found the inspiration for this Hasselback potato recipe on the Bon Appetit blog.  Here, I’ve used a combination of Yukon golds and sweet potatoes.  I dug out my mandoline and peeled and sliced the potatoes.  At this point, you can parboil the potatoes to ensure that they cook faster and evenly.

Make the balcho paste in advance, use as little or as much as you like.  Do not use light coconut, use the best kind.  Thick and creamy. This masala is what makes this the Goan style Hasselback Potatoes.

You can drizzle on some butter, use thyme, or add in the sweet potatoes for a colorful potato medley. This easy casserole can be made in any size you’d like, just poke your potatoes to make sure they’re tender before uncovering them for the browning stage. Hasselback potatoes are perfect for entertaining or serving for the holidays.  Thanksgiving in particular.

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Potato Stacks in Goan Balchao Coconut Milk Masla

 

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Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

This Goan style Hasselback Potatoes Casserole is a twist on traditional fanned baked potatoes. The potatoes are baked in a spicy coconut milk sauce, creamy in the middle with irresistible crisp edges. An easy, impressive potato side dish recipe to make for a crowd!

Author: Ash

Recipe type: sides

Cuisine: Indian

Serves: 8-10

Ingredients

Balcho masala

• ½ cup cider vinegar or malt vinegar
• 1 cup dried red Thai or cayenne chiles, stems removed
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• ½ teaspoon whole cloves or 5-6
• ½ teaspoon ground tumeric
• 12 medium-size cloves garlic
• 2 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick)
• 2 cinnamon sticks (each 3 inches long), broken into smaller pieces
• 1 tbsp sugar

Potatoes

• 1 pound russet or Yukon Gold potatoes, peeled,sliced to ⅛', and submerged in a bowl of cold water to prevent browning. You can add sweet potatoes, yam too.
• 4 scallions (green tops and white bulbs), thinly sliced crosswise
• 1 can unsweetened coconut milk
• 7 Garlic, minced
• 2 tbsp Balcho masala
• 1 tsp salt and pepper

Instructions

For the Balcho Masala

1. Add all the ingredients for the masala in a blender and grind to a coarse paste. You can store this in the refrigerator for a month.

Potatoes

1. You can parboil the potatoes for 5 minutes in boiling water or bake it raw(which will take a longer time).
2. Mix the balcho masala with garlic, coconut milk, scallions, salt and pepper. Set aside. Add more or less of the balchao masala as required. I add a good 5-6 tbsp, we like it spicy. But, be careful, the masala is potent.
3. In a non stick or a baking/serving casserole, arrange the sliced potatoes neatly. Slowly drizzle the coconut milk mixture in it.
4. Preheat oven to 450 degrees for 15 minutes.
5. Reduced the temp to 400, and Bake at 400 for an hour or 1 hour 15 minutes. If the top is browning too fast, cover and bake.

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