Greek Sausage and Hasselback Feta Potatoes
Crispy-edged new potatoes sliced Hasselback-style and stuffed with tangy feta, roasted alongside Greek sausages with sun-dried tomatoes. Bright lemon and oregano infuse the olive oil that coats everything golden. Perfect for weeknight dinners or entertaining, this one-pan dish delivers Mediterranean flavors with minimal fuss. The contrast between creamy cheese, crispy potato edges, and savory sausage makes it restaurant-worthy at home.
Ingredients
- 1 pound new potatoes, red or gold, whole
- 2 tablespoon olive oil
- 1 lemon, juiced and zested
- ½ teaspoon fine sea salt
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 4 ounce feta cheese, crumbledgoat cheese or ricotta salata1:1dairy-free noteFull guide →
- 4 Greek or Italian or lamb sausages
- ⅓ cup sun-dried tomatoesfresh cherry tomatoes1:1adds last 5 minutes
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Instructions
- 1
Preheat oven to 400 F.
- 2
Slice potatoes Hasselback-style by making cuts almost to the bottom (use chopsticks underneath to prevent cutting all the way through), spacing slits evenly across.
- 3
Combine olive oil, lemon juice, zest, salt, parsley, and oregano.
- 4
Brush oil mixture over potatoes, working it into the slits.
- 5
Stuff potato slits with half the feta cheese.
- 6
Arrange potatoes and sausages on a baking sheet and bake for 40 minutes, turning sausages halfway.
- 7
Top potatoes with sun-dried tomatoes and remaining feta.
- 8
Adjust seasoning with salt or lemon juice as needed.
- 9
Garnish with fresh basil or parsley and serve.
Tips
Use chopsticks or wooden spoon handles placed under the potato while slicing to prevent cutting through the base, ensuring the potato holds together.
Brush oil mixture into the slits while potatoes are cold so flavors penetrate during roasting.
Turn sausages at the 20-minute mark to ensure even browning on all sides.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat at 350 F for 10-12 minutes until warmed through.
Prepare potatoes with slits and oil mixture up to 4 hours ahead; cover and chill. Assemble with sausages and bake when ready.
Serve hot directly from the pan or plated individually. Pair with a crisp white wine (Sauvignon Blanc) or Greek salad.
Common Mistakes
Cut all the way through the potato to avoid losing the Hasselback structure and having feta fall through.
Skip turning sausages to avoid uneven cooking and pale sides on one half.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use waxy potatoes instead of new potatoes?
Yes. Waxy potatoes hold their shape better during slicing. Red or Yukon gold work well. Avoid high-starch russets, which may fall apart during the Hasselback slicing.
What if my sausages are much larger than expected?
Add 10-15 minutes to baking time and check internal temperature (160 F for pork, 165 F for poultry). Alternatively, halve the sausages lengthwise so they cook faster alongside the potatoes.
How long can I keep leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat at 350 F for 10-12 minutes. Do not freeze due to texture changes in the cheese and potatoes.