If you have a little extra time and want to fancy your baked potatoes, you can always try the Hasselback method where the potatoes are cut into what recipe developer Kara Barrett calls an “accordion” shape. These potato wedges, he says, “boost the food a bit, make it taste delicious.” The potatoes in this recipe are also seasoned with Mediterranean-style ingredients including oregano, feta cheese, and lemon juice, with the latter, as Barrett claims, “following the Greek lemon dressing.”
This one-pot meal also calls for sausage, though it might not be too easy to find loukaniko, the Greek link that’s usually made from pork and contains flavorings like lemon, oregano, and garlic. While Barrett recommends using loukaniko, he says it is other types of sausages it can be used instead if it’s not available where you shop and you’d rather not spend a fortune ordering it online. Italian will work well as a substitute, as will a sausage made from lamb.
Gather the ingredients for Greek sausage and Hasselback feta potatoes
For the sausage portion of this recipe, you’ll need a few links of pork or lamb sausage. Barrett also likes to use small, yellow or red potatoes and season them with olive oil, salt, oregano, and parsley along with lemon juice and zest. The potatoes are then stuffed with feta cheese and topped with sun-dried tomatoes
Hasselback potatoes
Barrett calls this recipe “a fun way to introduce the cook to the Hasselback or accordion method.” If you’ve never made Hasselback potatoes before, it’s not too much of a hassle, though doing so might be a bit time consuming in this recipe as the potatoes are smaller and more numerous than Hasselback potato recipes calling for larger ones. Before you start slicing, it’s a good idea to preheat the oven to 400 F.
Basically, the Hasselback technique consists of cutting lots of slits through each potato, but not all the way down. One way to achieve this is if you have a pair of chopsticks or a similar sized utensil. Place it on both sides of the potato and use it as a cutting guide: Strike the top of the chopstick; stop cutting. As for the gaps, they are about ¼ inch or so apart so each potato can hold quite a bit.
Season and stuff the potatoes
Combine the oil with the lemon zest and juice, oregano, parsley and salt. Rub this mixture over the potatoes, then divide the feta crumbs in half. Use one serving of cheese to fill between each potato wedge
Baked potatoes with sausage
Bake the potatoes and sausages for 40 minutes, but turn them over after about 20 minutes to brown both sides. When the potatoes are out of the oven, sprinkle the remaining feta and tomatoes on top for garnish. You can also add a little salt or lemon juice or even fresh basil or parsley if you want a bit of greenery.
Barrett suggests that sausages and potatoes are best eaten while they are still warm from the oven. However, if you don’t finish much in one sitting, she says you can refrigerate leftovers for up to 4 days.
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