These Hasselback potatoes are thinly sliced like an accordion and marinated with Greek flavor. They’re the perfect side to your Holiday Table and super simple to make. A definite crowd-pleaser.
- Russet or Gold potatoes
- garlic cloves
- olive oil
- fresh lemon juice
- ground cumin
- red pepper flakes
- chicken stock
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Serve the Hasselback Potatoes with
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- 8 Russet or Gold Potatoes
- A sprig of rosemary
- 4-g garlic cloves, grated
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons crushed dried oregano
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- pinch of crushed red pepper flakes
- 1/2-1 cup chicken stock
Preheat the oven to 425 °F, 220 °C.
Wash and scrub the potatoes. Dry them.
Place 2 chopsticks or wooden spatulas alongside each side of the potatoes.
Slice the potatoes into thin slices leaving 1/4 inch at the bottom so that they hold together.
Place the potatoes in a 9 by 13-inch baking pan.
Combine all of the marinade ingredients together in a mixing bowl and whisk them together.
Pour the marinade over the potatoes making sure that it gets in between the slices too.
Place the sprig of rosemary in the pan.
Cover the pan with parchment and then with foil.
Bake on the center rack for 45 minutes.
Remove the foil and parchment and add a half cup of stock of the pan is dry and bake for an additional 30 minutes or until the potatoes are fork-tender.
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