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Lemon, Oregano & Garlic Hasselback Potatoes

Crispy roasted potatoes with rich and zesty dressing - a perfect accompaniment to a winter meal!
Course Side Dish
Servings 2 people
Author Liz Douglas
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.