Greek Sausage and Hasselback Feta Potatoes Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 pound new potatoes (red, gold, or a blend)
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • ½ teaspoon fine sea salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 4 ounces feta cheese crumbles, divided
  • 4 Greek, Italian, or lamb sausages
  • ⅓ cup sun-dried tomatoes
Directions
  1. Preheat the oven to 400 F.
  2. Make slits in the potatoes almost, but not all the way, to the bottom to make the distinctive Hasselback shape. Place chopsticks underneath the potato to keep from slicing all the way, then simple cut a few slits across the potato.
  3. Mix the olive oil with the lemon juice, zest, salt, parsley, and oregano.
  4. Brush the oil mixture over the potatoes.
  5. Stuff the potato slits with half of the feta cheese.
  6. Bake the potatoes and sausages for 40 minutes, turning the sausages halfway through the cooking time.
  7. ‌Top the potatoes with the sun-dried tomatoes and reserved feta, adding additional salt and/or lemon juice if desired.
  8. Garnish the potatoes with fresh basil or parsley if desired, then serve.