Lemon, Oregano & Garlic Hasselback Potatoes
Crispy roasted potatoes with rich and zesty dressing - a perfect accompaniment to a winter meal!
Servings 2 people
Calories 377kcal
Cost $6
Equipment
- Dutch oven
Ingredients
Potatoes
- 750 g white potatoes skin on, washed
- olive oil extra virgin
- salt
Dressing
- 5 cloves garlic
- 3 sprigs fresh oregano
- 1 tbsp olive oil extra virgin
- 3 tbsp fresh lemon juice about 1 lemon
- 1 tbsp lemon zest finely grated
- 1/2 tsp salt
Instructions
Potatoes
- Preheat oven to 200C
- Carefully slice the potatoes on one side approx 2mm apart. Place chopsticks either side of the potato as a guard to prevent accidentally cutting too deep.
- Coat potatoes generously in olive oil and salt and place into dutch oven.
- With skin on, gently crush the garlic cloves with the back of your knife. Dip each clove in olive oil and place in the dutch oven amongst the potatoes.
- Roast potatoes and garlic for 30 minutes.
- Remove garlic from oven and return the potatoes for a further 40 minutes.
Dressing
- Remove the skins and finely chop the garlic. Remove the oregano leaves from the sprigs and chop finely.
- In a mixing bowl, combine garlic and all dressing ingredients. Mix well.
- When potatoes are done, brush them generously with dressing and serve immediately.
Nutrition
Calories: 377kcal | Carbohydrates: 72g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 606mg | Potassium: 1680mg | Fiber: 10g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 89mg | Calcium: 110mg | Iron: 4mg
Lynne says
Loved this recipe, thanks for sharing.
sarah says
Already made this three times… it’s unbeatable!!
Hong Nguyen says
So tasty