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🍽️ Crispy Hasselback Potatoes with Parmesan and Herb Lemon Dip

490 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• thyme, fresh 10 g
• butter 4 tbsp
• olive oil 4 tbsp
• chili flakes 1 tsp
• salt pinch
• potatoes, mostly firm 1 kg
• parmesan, grated 100 g
• parsley, fresh 20 g
• oregano, dried 1 tsp
• organic lemons 0.5 pcs.
• yogurt, plain 200 g
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Peel the garlic and chop it finely or press it.
3. 3. Wash the thyme, shake it dry, and pluck the leaves from the stems.
4. 4. Place the garlic, butter, olive oil, thyme, and chili flakes in a small pot.
5. 5. Season the mixture generously with salt.
6. 6. Heat the mixture over low heat and let it simmer for about 10 minutes.
7. 7. Wash the potatoes thoroughly.
8. 8. Slice the potatoes lengthwise in the middle with a sharp knife, but do not cut all the way through.
9. 9. Place a potato with the cut side down on a cutting board.
10. 10. Cut fan-shaped slices, but do not cut all the way to the bottom.
11. 11. Spread one-third of the Parmesan cheese on a baking sheet.
12. 12. Place the prepared potatoes with the cut side down on the Parmesan.
13. 13. Brush the potatoes with some of the warm butter-oil mixture.
14. 14. Place the tray in the oven and bake the potatoes for about 50 minutes.
15. 15. Remove the tray occasionally and brush the potatoes with the remaining butter-oil mixture.
16. 16. Wash the parsley and shake it dry.
17. 17. Finely chop the parsley.
18. 18. Place half of the chopped parsley in a bowl.
19. 19. Mix the parsley with oregano and the remaining Parmesan cheese.
20. 20. Season the mixture with salt and pepper.
21. 21. Remove the potatoes from the oven after about 35 minutes of baking time.
22. 22. Evenly sprinkle the Parmesan-parsley mixture over the potatoes.
23. 23. Place the potatoes back in the oven and bake for another 15 minutes until crispy.
24. 24. Wash the lemon thoroughly.
25. 25. Finely grate the lemon zest.
26. 26. Cut the lemon in half.
27. 27. Squeeze the juice from the lemon.
28. 28. Place the yogurt and the remaining chopped parsley in a small bowl.
29. 29. Add the lemon juice and lemon zest to the yogurt mixture.
30. 30. Season the dip with salt and pepper and mix everything well.
31. 31. Serve the crispy potatoes with the herb-lemon dip.
32. 32. Enjoy cooking and bon appétit!

Nutrition per serving

• kcal: 490
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 62 g