These Hasselback Potatoes are Italy in a potato in my opinion…zesty lemons, sweet white peaches (white plums work equally as well), briny olives and parsley! They are so simple to make and take bake potatoes to a whole new level…deliciousness!
Preparation time: 2 hours 30 minutes (including cooking time)
Ingredients (Serves 3):
- 3 large baking potatoes
- 11 nocellara olives (remove pip)
- 1/2 cup parsley
- Zest of 3 lemons
- 3 white peaches/ white plums- flesh and skin
- 3 red chillies
- 2 cloves of garlic
- 1/2 cup olive oil
- 2 tbsp fresh rosemary leaves
- Salt
Method:
- Preheat an oven to 180 degrees celsius
- Wash the potatoes and cut slits into the potato 5-10mm apart leaving 1cm of potato at base (to keep all the potato slices attached)
- Cut the olives, parsley, garlic, rosemary, peaches and chillies finely and bash in a pestle and mortar until crushed
- Add olive oil to the pestle and mortar and keep mixing well with the herb mix for 5 minutes
- Add salt to taste and lemon zest to the mix and mix for a further minute
- Leave the oil to stand for 15 minutes
- Once the oil mixture is ready spoon the mixture evenly into the slits of each potato
- Any excess oil and peach juice in the mortar should be drizzled over the potatoes
- Place the potatoes in the oven for 2 hours at 180 degrees in a baking dish, basting the potatoes every 20 minutes with the juices and oil in the baking dish
- Once the potatoes are cooked through and crispy then pop them out the oven…if the potatoes start to brown too much before the 2 hours is up then cover with foil
- Enjoy my Little Peas!
theveganpea 