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.