Hasselback potatoes are the best of all things potato. You get those crisp outer frilly edges, a creamy almost mashed potato like inside and the bottoms are more like a baked potato in taste and texture. Add some classic Mediterranean seasonings and it’s Greek Style Hasselback Potatoes for dinner, just like that!
Simply start with medium-sized potatoes of your choice, scrub them up and pat them dry with paper towels. Use a sharp knife to carefully cut straight down the potatoes, making thin slices, but not cutting all the way through.
I like to use a cast iron skillet for cooking my Hasselbacks, but use what you like. I place the skillet in the oven so that it’s piping hot when the potatoes go in. This gives an extra-crisp bottom to the potato, which we really enjoy.
After placing the potatoes in the skillet, brush with some fat, sprinkle with salt and bake at high heat for about half an hour, or until you see the slices begin to pull apart. That’s when you’ll want to use the remaining fat to brush/pour over the potatoes so that it gets down between the slices. That’s what ensures those crispy bits we love so much!
That’s the time to add seasonings, too.
Medium potatoes need about a half hour more to be cooked through.
I like to add some of the feta at the halfway point (when I add the seasonings), but I also reserve some for the finish. This way, you get some warm, melted feta and some not melted. Baking feta is something you must do if you haven’t tried it. I make an appetizer out of it – check it out here.
Remember, too, you can improvise:
- No skillet? Use a baking dish that’s safe up to 425F.
- Use a good quality high heat fat – avocado, coconut, duck fat, just steer clear of oils that aren’t suited to high cooking temps. You can read more on that here.
- Missing some of the seasonings? No trouble! Just sub something similar or what you have on hand that you enjoy using in your dishes.
- Use your favorite infused salt for added flavor.
- Don’t like olives? Omit!
You get the idea. If you don’t like a certain ingredient, or if you’re running low on something, you can still use the base recipe and have a great potato side dish! ;-)
This recipe is free from gluten/wheat, soy, peanuts, tree nuts, eggs and corn. Optional: if you are dairy-free (like me!) you may omit the feta and you’ll still have one tasty potato!
- Easy – one pan dish!
- Versatile: pair with roasted meats or a salad for dinner, or serve with eggs (and/or bacon) for breakfast or brunch
- No added sugar
- Potatoes are low in sugar, high in fiber and are rich in potassium, vitamin C, magnesium, iron and B vitamins.
Greek Style Hasselback Skillet Potatoes
4 medium Russet potatoes
2 tablespoons ghee
2 tablespoons organic unrefined coconut oil
Juice from ½ lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
Several sprigs thyme
Several grinds black pepper
1/4 cup Kalamata olives
1/3 cup crumbled feta cheese + 2 tablespoons more (for finishing the dish)
Lemon slices, additional olives, fresh green herbs – all optional garnish
Preheat oven to 425F. Add 1 tablespoon of coconut oil to a cast iron skillet (or other high-heat safe dish) large enough to accommodate the potatoes so that they have a little space between them.
Place the pan in the oven while the oven preheats.
Scrub and dry potatoes, then use a sharp knife to carefully make slices about 1/8-inch apart (or thinner, if you like) all along each potato but do not cut all the way through.
Carefully remove the hot pan with oil from the oven and place the potatoes in the pan, leaving a little space between them. Brush with 1 tablespoon of coconut oil (melted), then place in the hot oven for approximately 30 minutes, or until the slices begin to open up and fan out.
Remove the pan from the oven again, brush the ghee over the potatoes, allowing it to melt down into the slices. Top with seasonings, lemon juice, garlic, half the olives and 1/3 cup of feta and return to the oven to cook until potatoes are crisp and tender, about 35-45 minutes more.
Halfway through the final cooking, I like to remove the pan from the oven and carefully tilt the pan to spoon some of the fat over the top of the potatoes. This gets more fat into the slices and gives a more crisp and flavorful result.
Once cooked through, remove the pan from the oven and top potatoes with remaining olives, feta, lemon slices. Serve immediately.