Greek Hasselback Potatoes





Ditch the traditional baked potatoes! This easy Swedish dish is recreated with some of our favorite Greek ingredients—garlic, oregano, lemon zest, and olive oil. Slowly cook in the oven until gold and crispy.





Recipe by Chef Freyka
Serves 4
Ingredients:
4
medium
Yukon potatoes
Washed/dried/sliced across, but not all the way
¼ 
cup
Olive oil

1
tbsp.
Garlic
Minced
1
tsp.
Oregano
Crushed
1
each
Lemon
Zest


Salt and pepper
To taste




1.     Heat oven to 375°F.
2.    Prepare the potatoes for baking.
3.    Heat oil in a small saucepan, over low heat, incorporate the garlic, oregano, and lemon zest. Season with salt and pepper.
4.    Brush the potatoes with the oil mixture, making sure the oil gets in between the openings. Repeat a couple of times during the cooking process to add crispiness.
5.    The potatoes will start to open more as they cook. Bake until potato is tender, test by piercing the potato with a cake tester.


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