Lemon, Oregano & Garlic Hasselback Potatoes
Crispy roasted potatoes with rich and zesty dressing - a perfect accompaniment to a winter meal!
Servings 2 people
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.
Lynne says
Loved this recipe, thanks for sharing.
sarah says
Already made this three times… it’s unbeatable!!
Hong Nguyen says
So tasty