Greek Loaded Hasseltots
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 lb fingerling potatoes
  • 1 lb ground lamb
  • 1 tbsp + 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp fresh rosemary sprigs
  • ¼ tsp ground cinnamon
  • 2 persian cucumbers, thinly sliced
  • 3 radishes, thinly sliced
  • ⅓ cup feta cheese crumbles
  • ¾ cup plain greek yogurt
  • 1 tsp fresh dill
  • 1 tbsp fresh lime juice
  • Salt & Pepper to taste
  1. First preheat oven to 425 degrees. While oven is preheating, take your fingerling potatoes and make small slits starting from the top and slicing ¾ of the way down, being sure not to slice through potato. Continue to do this with all of the potatoes.
  2. Next toss in a large bowl toss potatoes with 1 tbsp olive oil and a little salt & pepper (about ½ tsp each).
  3. Line potatoes on a baking sheet and bake in oven for 15 minutes. Remove from oven and brush a little more olive oil on top of each and place back in oven for another 10-15 minutes or until tops are starting to turn golden brown.
  4. While potatoes are baking, heat a medium sized pan over medium high heat. Add 1 tsp olive oil to pan. Next add your lamb meat.
  5. Cook until browned. Drain fat, and then add your garlic powder, fresh rosemary, and cinnamon. Salt & pepper again to taste. Remove from heat and set aside until ready to eat.
  6. Prepare you greek yogurt sauce by adding the greek yogurt, fresh dill and lime to a small bowl.
  7. Assemble the greek loaded tots by topping the tots with the meat, fresh vegetables, feta cheese and greek yogurt. Serve
Recipe by My Lavender Blues at