Hasselback Potatoes or Courgettes

  • difficulty


  • serves


  • cooks in

    45 to 60 mins

  • calories

    187 per serving


  • 1 tablespoon virgin olive oil
  • 1 teaspoon finely chopped oregano or å_ teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepers
  • 100-150g crumbled feta
  • * 2 courgettes if making Hasselback Courgettes
  • * 2 large potatoes if making Hasselback Potatoes

Cooking Directions

  1. If making courgettes - preheat the grill to medium-high. If making the potatoes preheat the oven to 200c.
  2. Combine the oil, oregano, garlic powder, salt and pepper in a small bowl.

  3. Make crosswise cuts every 1/2 inch along each courgette or potato, slicing almost to the bottom but not all the way through. Gently fan the courgette or potato to open the cuts wider and place a small piece of feta into each cut.

  4. Brush the oil mixture over the top. Place the courgette on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

  5. Place the potatoes in a roasting tray and roast for 45 minutes until golden and crispy around the edges.