Hassleback Roasted Potatoes
Hassleback Roasted Potatoes

Hello, I’m Joana. Today, we’re going to prepare hassleback roasted potatoes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Hassleback Roasted Potatoes Recipe

Hassleback Roasted Potatoes is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Hassleback Roasted Potatoes is something which I’ve loved my entire life. They are fine and they look wonderful.

To bewith this recipe, we have to first prepare a few components. You can cook hassleback roasted potatoes using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hassleback Roasted Potatoes:

  1. Make ready 4 Medium size potatoes
  2. Get 1/2 Cup Olive oil
  3. Get 8-9 Garlic Cloves
  4. Get 1 Teaspoon Lemon Zest
  5. Prepare 1 Teaspoon Oregano
  6. Make ready 1/2 Cup Cheddar Cheese
  7. Make ready 3-4 Slices (Optional)
  8. Make ready to taste Salt
  9. Make ready to taste Black pepper
  10. Take Fresh Mint Leaves for garnish

Steps to make Hassleback Roasted Potatoes:

  1. Wash and peel the potatoes and wipe them dry - Keep 2 wooden spoons or chopsticks on two sides of potato Cut very thin slices till the wooden spoon, do not cut completely - Let the potato be intact from the bottom
  2. Chop garlic cloves and mix it in olive oil, add oregano too - Grate cheddar cheese and keep aside
  3. Fry the slices till crisp and crush it once it’s cool
  4. On the potatoes apply olive oil mix till oil seeps in the slices - Sprinkle salt and pepper generously
  5. Bake the potatoes at 220 degrees for 20 minutes on a lined baking tray
  6. Take the potatoes out and apply another coat of olive oil - Put some cheddar cheese on the top and put them back for baking - Bake for 20 minutes again till crisp and golden
  7. Serve hot with a sprig of mint leaves, lemon wedges and crushed on top!

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