Roasted Onion and Lemon Hasselback Potatoes


Cooking Methods

  • Roasting

Prep Time

20 minutes

Cooking Time

90 minutes


    Onions, skin off and quartered
    5-6 large potatoes, scrubbed clean
    1/2 cup unsalted butter, melted
    4 cloves garlic, crushed
    1 lemon, zested and then sliced
    1 tablespoon fresh rosemary, chopped
    1 tablespoon fresh thyme leaves, removed from stalk
    1 tablespoon coarse salt
    1 tablespoon fresh cracked pepper
    2 tablespoons olive oil
    2 heads of garlic, cut in half
    2 tablespoons minced fresh parsley
    2 Tbs lemon rind, chopped


    Preheat your oven to 200C°.
    Slice the potatoes into thin slices, making sure not to cut all the way through, so that the potatoes stay in one piece.
    In a small bowl then mix together the butter, crushed garlic, lemon zest, rosemary, thyme, coarse salt, and pepper.
    Place the sliced potatoes in a roasting dish and coat with the butter mixture. Place onion quarters and sliced lemons around the potatoes.
    Cover the roasting dish with the tin foil and bake for an hour before removing the foil and baking for a further 30 minutes.
    Remove from the oven, garnish with fresh chopped parsley and lemon rind.
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