You might be thinking hot potatoes aren’t very summery, but I’m here to tell you that it’s perfectly acceptable to enjoy a crisp, seasoned and roasted delight in the middle of a heatwave. Why? Because the Greeks do.
And Greek equals great.
These Greek Hasselback Potatoes are a little twist on one of my favourite things to order when I’m visiting the land of the Phaeacians (yes, I’m a Homer nerd) – potatoes roasted in lemon, garlic and fresh herbs.
But don’t they look amazing prepared as hasselbacks? I’ve never seen them served this way before with these flavours, so I’m pleased to tell you they’re delicious.
If you haven’t cooked potatoes in this way before, don’t be afraid! It’s an incredibly easy technique, which only adds on a couple of minutes to your prep time.
Which means you can impress your dinner guests and have them thinking you’ve suddenly developed some kitchen wizardry.
Now, don’t get me wrong, I love a good old British roast potato (a tray-full, in fact), but there’s something deliciously more attractive to a version that’s:
- pepped up with more zing;
- studded with garlic; and
- bursting with a lot more fragrance.
When I cook this dish, I can’t help but remember the glee of the most friendly and energetic owner of the taverna my Mum and I love to eat at, when, on the first visit, we shunned chips and asked for the real deal. We wanted what he would choose. Every visit since then (so, going back 14 years), he always remembered and always brought out a big bowl for us to share. On our last visit, his smiling face was no longer there at the door to welcome us back…
So make the most of things.
Don’t deny yourself potatoes.
And if you love Greek-inspired food, how about trying this Greek Butter Bean Pie, these Greek-Style Baby Aubergines, or this 3-Ingredient Kalamata Tapenade? They’re all super easy to make, and full of fresh flavour.
- 4 medium white potatoes (about 500g)
- 2 tbsp olive oil/rapeseed oil
- Juice of 1 lemon
- 6 cloves of garlic, thinly sliced
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp oregano
- Salt & Pepper, to taste
- Heat the oven to 200°C / 400°F / Gas Mark 6.
- Wash the potatoes, then make slices across the top, cutting down to almost the other side. Be careful not to cut all the way through. Each slice should be about 2mm apart.
- Once you've done this to all 4 potatoes, put them on a roasting tray, sliced-side facing up.
- Drizzle the oil and lemon juice onto the potatoes, making sure some gets into the grooves (you can use a pastry brush for this).
- Press the slices of garlic into the potatoes, so you have an even number in each. Follow with the herbs, salt and pepper.
- Cook for 60-80 minutes, basting with the oil at least once. If the potatoes start to go too brown, but they're not fully cooked (check with a sharp knife near the base), cover with foil.
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