Lemon Roasted Hasselback Potatoes with Spiced Yoghurt and Caper Berries

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Are you tired of the same old roasted potatoes? Or maybe you’re just looking to add a burst of flavour to your side dish game?

Look no further than my recipe for Lemon Roasted Hasselback Potatoes with Spiced Yoghurt and Caper Berries.

With an awesome blend of zesty lemon, garlic, and spices, these potatoes are sure to impress both your guests and your taste buds.

This is a truly unique and delicious dish, and the addition of spiced yoghurt and caper berries just take it to a fresh, new level.

As the saying goes, “Good food is the foundation of genuine happiness.” So why not treat yourself and your loved ones to a side dish they won’t forget at your next roast dinner?

Enjoy with gusto,

Lemon Roasted Hasselback Potatoes with Spiced Yoghurt and Caperberries

This flavourful twist on traditional roasted potatoes combines zesty lemon, garlic, and spices for a truly unique and delicious side dish.
Servings 6
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 45 minutes


  • 1 kg mixed baby potatoes
  • 2 lemons
  • cup olive oil
  • 3 cloves garlic minced
  • Salt and pepper
  • ¼ cup fresh basil roughly chopped
  • ¼ cup fresh parsley roughly chopped
  • ¾ cup plain Greek yoghurt
  • ¼ cup caper berries


  • Preheat oven to 220C. 
  • Using a sharp knife, cut parallel slits in each potato about 5mm apart, but keeping the base of each potato in tact (see note).
  • Slice one of the lemons into rounds and place them in a large bowl with the potatoes. Toss the lemon and potatoes with the juice and zest of the remaining lemon, olive oil and garlic. Transfer to a greased baking dish and season well with salt and pepper.
  • Roast the potatoes in the oven for 25 minutes before tossing and continuing to roast for a further 25 minutes, until the potatoes are tender, golden and crisp.
  • While the potatoes are cooking, prepare the spiced yoghurt. Place the cumin in a small frying pan over low heat. Cook, stirring, until fragrant, approximately 1 minute. Combine yoghurt and the cumin in a small bowl.
  • Place the roasted potatoes and lemon on a serving dish and dress with dollops of the spiced yoghurt. Scatter with the fresh herbs and caperberries and drizzle with olive oil and a squeeze of lemon. Serve immediately and enjoy!


You can use a skewer inserted through the base of the potato as a guide. Slice straight down and when your knife hits the skewer, stop slicing. This will help to keep the potato slices connected and uniform.
Author: Jaimie A.
Course: dinner, Entertaining, Side Dish

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