Sicilian Hasselback Potatoes (Lemons, White Peaches and Nocellara Olives)


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


  1. Preheat an oven to 180 degrees celsius
  2. 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)
  3. Cut the olives, parsley, garlic, rosemary, peaches and chillies finely and bash in a pestle and mortar until crushed
  4. Add olive oil to the pestle and mortar and keep mixing well with the herb mix for 5 minutes
  5. Add salt to taste and lemon zest to the mix and mix for a further minute
  6. Leave the oil to stand for 15 minutes
  7. Once the oil mixture is ready spoon the mixture evenly into the slits of each potato
  8. Any excess oil and peach juice in the mortar should be drizzled over the potatoes
  9. 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
  10. 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
  11. Enjoy my Little Peas!

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