4 January 2019
Hasselback Potatoes
Ingredients:
- 2-3 medium sized potatoes
- courgette
- tomato
- garlic
- salt
- pepper
- oregano
- olive oil
- grated parmesan cheese
Preparation:
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.
