Hasselback Potatoes with Herbs and Ripe Olives
Inspired by the flavors of gremolata, this recipe combines fresh herbs and citrus zest with ripe olives, lemon juice, briny capers, and olive oil for an aromatic, zesty topping to creamy and crispy hasselback potatoes. Our recipe calls for russets, but any CA GROWN potato will work!
Ingredients
- 4 medium California russet potatoes about 2 lbs
- 6 TBSP extra virgin olive oil divided
- ½ cup parsley leaves chopped
- ½ cup cilantro leaves chopped (see note)
- ½ cup California ripe olives chopped
- 2 TBSP capers drained and finely chopped
- 1 orange zested
- 1 lemon zested and juiced
- ¼ tsp kosher salt plus more to garnish
Instructions
- Preheat oven to 425°F.
- Scrub and rinse the potatoes. Working one at a time, set each potato on a cutting board, in between two chopsticks or wooden skewers. Slice across the potato, down until you hit chopsticks, careful not to cut all the way through. Repeat, creating ¼-inch slices across the full length of each potato.
- Add the potatoes, cut side up, to an oven-proof skillet or a small baking dish. Drizzle with 2 TBSP of olive oil, using a basting brush (or a finger) to fully coat them. Roast for 30 minutes, then remove from the oven. The potato slices should begin to fan out–use a fork or butter knife to nudge them along. Baste again with oil from the pan, drizzling oil down into the openings.
- Roast for another 30 minutes, or until a fork easily pierces the center of each potato.
- While the potatoes roast, prepare the herb sauce. In a small bowl, combine the chopped parsley and cilantro, chopped olives, capers, citrus zest and the lemon juice. Season with salt, stir to combine, then pour in the remaining 4 TBSP olive oil. Taste and adjust herbs and salt to your liking.
- Once the potatoes have cooked, remove them from the oven and transfer to a serving dish. Generously spoon over the herb sauce, spreading it gently so that it melts down into all of the cracks and crevices. Garnish with a pinch of salt and serve!
Video
Notes
Note: Don’t care for cilantro? No problem! Just double the parsley.
Nutrition
Calories: 488kcalCarbohydrates: 62gProtein: 12gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 598mgPotassium: 2356mgFiber: 8gSugar: 7gVitamin A: 2515IUVitamin C: 222mgCalcium: 437mgIron: 15mg
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