Hasselback Potatoes


  • 2-3 medium sized potatoes
  • courgette
  • tomato
  • garlic
  • salt
  • pepper
  • oregano
  • olive oil
  • grated parmesan cheese


Pre-heat the oven to 180°C. Cut each potatoes into thin slices across almost right through, but not quite. Slice the courgette and tomatoes into thin slices. Chop the garlic. Place the slices of courgette and tomatoes in between the sliced potato space. Sprinkle with garlic and season with salt, pepper and oregano. Add a few  drops of olive oil. Place in the oven. When the potatoes are almost ready, take them out and sprinkle with cheese. Place back in the oven and take out when the cheese is fully melted.

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