Officially called Potato à la Hasselbacken, these fan-like cuts of baked potato filled with crumblings of feta will easily impress any guest, but are surprisingly hassle-free to make. Plated with tender lamb slices drizzled with a homemade green olive dressing and an almond & piquanté pepper salad.
Waterford’s Lamb & Hasselback Potato
Waterford’s Lamb & Hasselback Potato
with a green olive dressing
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Almonds
- Danish-style Feta
- Free-Range De-boned Lamb Leg
- Fresh Parsley
- Green Leaves
- NOMU Roast Rub
- Piquanté Peppers
- Pitted Green Olives
- Potato
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss with ½ the nuts, the piquanté peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss with ½ the nuts, the piquanté peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 50-60 minutes.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss with ½ the nuts, the piquanté peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
HASSLE-FREE HASSELBACK
Preheat the oven to 220°C. Place the Potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 50-60 minutes.
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
I LIVE FOR OLIVES
In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside.
LIPSMACKING LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes.
NUTTY SALAD
To a salad bowl, add the green leaves. Toss with ½ the nuts, the piquanté peppers, a drizzle of olive oil and seasoning. Set aside.
BETTA WITH FETA
When the potatoes have 5-8 minutes remaining, stuff some of the slices with the feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices.
HOW’S THAT FOR A DINNER?!
Plate up the feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts.
Frequently Asked Questions
What is the preparation time for Waterford’s Lamb & Hasselback Potato?
The preparation time for Waterford’s Lamb & Hasselback Potato with a green olive dressing is between 35 and 50 minutes.
What is the total time required to make Waterford’s Lamb & Hasselback Potato with a green olive dressing?
The total time required to make Waterford’s Lamb & Hasselback Potato with a green olive dressing is between 50 and 65 minutes.
How many servings does Waterford’s Lamb & Hasselback Potato provide?
4 servings
What are the main ingredients in Waterford’s Lamb & Hasselback Potato?
Almonds, Danish-style Feta, Free-Range De-boned Lamb Leg, Fresh Parsley, Green Leaves, NOMU Roast Rub, Piquanté Peppers, Pitted Green Olives, Potato, Red Wine Vinegar
What is the nutritional information of Waterford’s Lamb & Hasselback Potato?
Calories: 856, Carbs: 48 grams, Fat: grams, Protein: 43.1 grams, Sugar: 7.5 grams, Salt: 1505 grams
How do I prepare Waterford’s Lamb & Hasselback Potato?
HOW’S THAT FOR A DINNER?!: Plate up the feta hasselback potatoes with the lamb alongside. Drizzle with the green olive dressing and serve with the green salad on the side. Garnish it all with the remaining parsley and nuts. BETTA WITH FETA: When the potatoes have 5-8 minutes remaining, stuff some of the slices with the feta. Coat the lamb in the NOMU rub and return the tray to the oven for the remaining time. Remove the lamb from the oven and rest for 5 minutes before slicing. Lightly season the slices. NUTTY SALAD: To a salad bowl, add the green leaves. Toss with ½ the nuts, the piquanté peppers, a drizzle of olive oil and seasoning. Set aside. LIPSMACKING LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. I LIVE FOR OLIVES: In a bowl, combine the olives with ½ the parsley, the vinegar, a sweetener (to taste), a drizzle of olive oil and seasoning. Set aside. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. HASSLE-FREE HASSELBACK: Preheat the oven to 220°C. Place the potato between the handles of two wooden spoons. Cut slices along the top of the potato, through to the spoon, a few mm apart. Repeat with the remaining potatoes. Place the hasselback potatoes, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through and crisping up, 45-50 minutes.
What should be prepared from my kitchen to make Waterford’s Lamb & Hasselback Potato?
Almonds, Danish-style Feta, Free-Range De-boned Lamb Leg, Fresh Parsley, Green Leaves, NOMU Roast Rub, Piquanté Peppers, Pitted Green Olives, Potato, Red Wine Vinegar
How many calories does Waterford’s Lamb & Hasselback Potato have?
856 calories
How much fat content does Waterford’s Lamb & Hasselback Potato have?
grams
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