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Lemon Oregano Mini Hasselback Potatoes

Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Servings 6

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!