These Lemon Oregano Mini Hasselback Potatoes are a yummy, crispier take on traditional Greek potatoes. I am the biggest fan of traditional Greek potatoes, but with the added crispiness of these mini hasselback potatoes, I’d argue that these are even tastier. Using baby potatoes makes this a perfect bite-size snack, appetizer, or side dish. Serving them with tzatziki and extra lemon and oregano guarantees they will be a huge crowd pleaser at your next potluck, dinner party, or football Sunday.
What are Hasselback potatoes?
These accordian-like potatoes were first created at a restaurant in Sweden called Restaurant Hasselbacken, hence where they got their name. In this style, the potatoes are thinly sliced but left in tact at the bottom by not slicing all the way through.
When Hasselback potatoes are cooked, they get a crispy texture on the outside (like fries) and creamy on the inside (like mashed potatoes). These really are a combination of the best ways in which potatoes can be cooked.
So how the hell do I make a Hasselback potato?
Great question- I promise it’s not as complicated as it looks and requires no real cutting skills. The easiest way to do it is to place chopsticks or the ends of silverware on each long end of the potato. Use your knife to cut slices width-wise down the potato in about 1/4-1/8″ slices. The chopsticks or silverware on the sides will prevent your knife from cutting through the entire potato. You can check out how Jamie Oliver does it here.
If you’re feeling extra, you can also check out this Hasselback Potato Slicer from Amazon.
Tips for making these Lemon Oregano Hasselback Mini Potatoes
- Place chopsticks or silverware on the long edges of the potato while slicing it to prevent the knife from going all the way through
- Use “baby” or “new” potatoes to make these mini bite-sized potatoes
- Serve with Tzatziki or another favorite Greek dip
- Finish with large flaky sea salt, like Maldon’s– potatoes love salt, and the large flaky salt really takes it to a whole other level
If you make these Lemon Oregano Mini Hasselback Potatoes, feel free to leave a comment or share it with me on instagram at @thenutritionfiend or Pinterest at @leangreennutrit. I love hearing from you guys. Cheers!
Lemon Oregano Mini Hasselback Potatoes
Ingredients
- 2 lbs Baby Potatoes scrubbed and cleaned
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Fresh Oregano (plus three sprigs for garnish) chopped
- 6 Garlic Cloves peeled and smashed
- 1 tsp each Salt and Pepper
- Flaky Sea Salt to serve
- Tzatziki Dip to serve
Instructions
- Preheat oven to 435 degrees F
- Place a potato on a cutting board and place a chopstick or a knife along each of the long sides of the potato. This is to ensure that you don't cut all the way through the potato.
- Cut a bunch of slits width-wise in the potato, making sure you cut through to the chopsticks or knives rather than cutting all the way through the potato.
- Toss your potatoes in a large mixing bowl with the olive oil, lemon juice, chopped oregano, salt and pepper. Place the potatoes on a lined and greased baking sheet.
- Bake the potatoes with the cut-side facing up for 35 minutes. Then add garlic cloves and fresh oregano sprigs to the potatoes and bake for another 25-30 minutes until golden and crispy.
- Top with flaky sea salt and serve with Tzatziki or a dipping sauce of your choice and enjoy!
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