Say "bye-bye" to the basic baked potato, because turning your 'tates into 'hasslebacks' is not much more effort than slicing and sprinkling- five extra minutes, tops. Crispy edges on each thin slice lift out with your fork, it's pretty fun to eat. They look elegant, too. And let's talk about the seasoning. Za'atar, my favorite Mediterranean blend of spices, Feta cheese bits, fresh dill, garlic-infused olive oil. I mean, delish. Allow me to convert you from chucking spuds into the oven and walking away...this recipe is stellar.
"If you can't find za'atar at your local grocer, it is available online!"
Notes: Garlic-infused olive oil is Trader Joe's.
MEDITERRANEAN HASSELBACK POTATOES
Ingredients: 4 russet potatoes, 1/2 cup crumbled Feta cheese, 1 tsp. za'atar, 2 tbsp. chopped fresh dill, 2 tbsp. garlic-infused olive oil, salt and pepper.
1. Preheat oven to 375* and line a baking sheet with parchment paper.
2. Wash and dry potatoes. Rub all over with the oil. Make 1/8 inch slices from end to end, but do not cut all the way through the potato.
3. Drizzle potatoes with a little more oil, aiming for inside. Season potatoes with salt, pepper and za'atar, making sure to get the spice into the potato. Top with Feta, pushing it into the slices as well.
4. Bake potatoes for 45 minutes, until crispy on the edges and soft within. Remove and top with fresh dill.