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Flavorful Lemon Oregano Mini Hasselback Potatoes

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Ingredients

Scale
  • 1 1/2 lbs baby potatoes (mini Yukon Gold or red potatoes)
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

  • Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  • Prepare the Potatoes:
    • Place each baby potato between two wooden spoons or chopsticks. This will help prevent you from cutting all the way through the potato.
    • Using a sharp knife, make thin, even slices about 1/8 inch apart, stopping just before the bottom to keep the potato intact. Repeat with all the potatoes.
  • Make the Lemon Oregano Mixture:
    • In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, and oregano. Season with salt and pepper.
  • Coat the Potatoes:
    • Arrange the sliced potatoes on the prepared baking sheet. Brush or drizzle the lemon oregano mixture generously over the potatoes, making sure to get the oil into the slits.
    • If needed, use your fingers or a small spoon to gently fan the potato slices open so the oil and seasoning get inside each cut.
  • Roast the Potatoes:
    • Roast the potatoes in the preheated oven for 35-45 minutes, or until the edges are crispy and golden, and the inside is tender.
    • Halfway through baking, you can brush the potatoes again with the remaining lemon oregano mixture to enhance flavor.
  • Garnish and Serve:
    • Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve warm, and enjoy the crispy, flavorful mini Hasselback potatoes!

Nutrition

Find it online: https://succulentrecipes.com/flavorful-lemon-oregano-mini-hasselback-potatoes/