The Hasselback potatoes with cherry tomatoes and mozzarella are a wholesome and delicious main course to serve at the table. A tasty idea prepared with very few ingredients but made original in a flash!
I hope you like it and I look forward to seeing you on my Instagram profile @isaporidicasa with your opinions!!! Want to see how I prepared the Hasselback potatoes with cherry tomatoes and mozzarella? You can find the video recipe HERE on my tik tok profile or HERE on my Instagram profile @isaporidicasa
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 3 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 medium potatoes
- 7 oz cherry tomatoes
- 7 oz mozzarella
- 2 cloves garlic
- 1 tbsp oregano
- salt
- extra virgin olive oil
Tools
- Cutting board
- Knife
Steps
First, wash the potatoes thoroughly. Place the potato between two wooden spoons and make not-too-close incisions. In a small bowl, mix 2.5 tablespoons of extra virgin olive oil with a teaspoon of salt. Brush the potatoes on the surface and inside the slits. Place them in the baking dish slightly greased with a little oil and bake in the preheated oven at 392°F for about 25 minutes, until they are al dente.
Meanwhile, chop the peeled garlic cloves with the oregano, then put them in the bowl with the remaining oil and mix
Remove the potatoes from the oven, brush with the freshly prepared sauce
Slice the cherry tomatoes and mozzarella
Insert the cherry tomatoes and mozzarella into the slits. Put back in the oven and bake at 356°F for 10 minutes. Remove from the oven and serve immediately. You can find here the video recipe from my profile Instagram @isaporidicasa
