Monday, October 14, 2013

Hasselback Baked Greek Potatoes


Here is another idea for putting potatoes on your buffet or family style dinner table.
You could slice your potatoes by hand but there is nothing quicker than a mandoline to make these potatoes an easy and attractive dish.  I've used one of these quick slicers ever since I first found one at our Pacific National Exhibition and can't imagine my kitchen without this gadget.

Be sure to use a fresh lemon and fresh garlic in this dish for the best flavour outcome.
You can easily double this recipe using two pans or one larger roaster for larger gatherings.

  • 5 medium Yellow Fleshed or White Potatoes  (you may need one more to fit your pan)
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 3 cloves fresh pressed garlic
  • 3 cups hot water
  1. Scrub potatoes and allow to dry. Using a mandolin, thinly slice potatoes crosswise and then stacking them in their original shape, cut them in half lengthwise.
  2. Spray a 9 X 13 pan with cooking spray and place the potatoes skin side up as shown in the picture, filling the pan as tightly as possible.
  3. Add hot water to pan and then sprinkle with remaining ingredients, as evenly as possible.
  4. Cover tightly with foil for the first 45 minutes and then uncover and continue to bake.
  5. Bake at 375 for 1 1/2 hours.  Potatoes should be evenly browned and fork tender with the water mostly absorbed and cooked away.



12 comments:

  1. Those look delicious and so easy - YUM!

    ReplyDelete
  2. Oh my goodness that looks so delicious and beautiful!! I love potatoes and must try this recipe - maybe even today!

    ReplyDelete
  3. The water cooking away amazes me; would never have thought such a thing.

    ReplyDelete
  4. Which mandolin did u purchase?oh this dish looks great!

    ReplyDelete
    Replies
    1. Mine is actually a BORNER Germany V Power adjustable Vegetable Slicer Mandoline. It is not listed on that link. I bought mine at our local Cobblestone Kitcnenware store.

      Delete
  5. I can't tell that you have cut them in half . . .did you do this and why do you need to? The circles look so nice!

    Jo in MN

    ReplyDelete
    Replies
    1. Yes I did cut them in half horizontally. I did this so that they would lay nice and flat against the pan and able to absorb more liquid.

      Delete
  6. These look fabulous! I'll be making these very soon. A new twist on fanned potatoes.

    ReplyDelete
  7. These look delicious. I bet they would also be good using butter and chicken stock instead of olive oil and water.

    ReplyDelete
  8. These look like a great way to avoid that last minute potato prep. I'll be making these at Christmas I think. We love Greek potatoes. I think you could do a number of flavour combinations as well : using chicken stock and rosemary comes to mind.

    ReplyDelete