Mediterranean Hasselback Potatoes
Mediterranean Hasselback Potatoes
Crispy on the outside, soft on the inside and infused with Mediterranean herbs
Mediterranean Hasselback Potatoes are a simple yet impressive side dish, perfect for bringing the delicious taste of oven-baked potatoes to the table. The accordion-style cuts make them crispy on the outside and soft on the inside, while Orogel Mediterranean Herb Mix, made with basil, marjoram, oregano, rosemary and thyme, adds an intense and aromatic touch.
A drizzle of olive oil, a little time in the oven and a final touch of yogurt sauce: an easy and delicious recipe, perfect alongside meat or fish, or simply enjoyed as the star of a casual meal.
Crispy on the outside, soft on the inside and infused with Mediterranean herbs
Mediterranean Hasselback Potatoes are a simple yet impressive side dish, perfect for bringing the delicious taste of oven-baked potatoes to the table. The accordion-style cuts make them crispy on the outside and soft on the inside, while Orogel Mediterranean Herb Mix, made with basil, marjoram, oregano, rosemary and thyme, adds an intense and aromatic touch.
A drizzle of olive oil, a little time in the oven and a final touch of yogurt sauce: an easy and delicious recipe, perfect alongside meat or fish, or simply enjoyed as the star of a casual meal.
Ingredients
- 800 g medium-sized potatoes
- 3 tbsp extra virgin olive oil
- Salt to taste
- Black pepper to taste
- 150 g Greek yogurt
- 1 tbsp extra virgin olive oil
- A few drops of lemon juice
- Salt and black pepper, to taste
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Method
- Prepare the potatoes: Wash and dry the potatoes thoroughly. Using a sharp knife, make closely spaced parallel cuts across each potato, being careful not to cut all the way through, to create the characteristic accordion shape.
- Season: Arrange the potatoes on a baking tray lined with parchment paper. In a small bowl, mix the extra virgin olive oil with the Orogel Mediterranean Herb Mix. Drizzle the seasoned oil over the potatoes, making sure it gets into the cuts. Season with salt and black pepper.
- Bake in a preheated oven at 200°C for approximately 30–35 minutes, or until the potatoes are golden and crispy on the outside. During cooking, you can brush them with the seasoned oil collected in the bottom of the tray.
- Prepare the sauce: Meanwhile, combine the Greek yogurt with one tablespoon of extra virgin olive oil, a few drops of lemon juice, salt and black pepper.
- Serve: Remove the Hasselback potatoes from the oven, finish with a little more Orogel Mediterranean Herb Mix and serve hot with the yogurt sauce.
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Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy
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