Hasselback-style potato bake
Share this recipe
The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Hasselback-style potato bake

Recipe By Mogau Seshoene
Photographs By Craig Fraser


6 – 8 medium potatoes, thinly and evenly sliced
1 Tbsp olive oil
2 Tbsp butter, melted
1 cup chicken stock
A sprig of rosemary, chopped
1 cup cream
1 tsp lemon juice and zest

Cooking Instructions

  1. Preheat oven to 180°C. Combine oil and melted butter, and use to brush the inside of a casserole dish. Carefully arrange the sliced potatoes, on their sides, in a spiral pattern all around the inside of the dish. Brush with more of the butter mix. Pour over the chicken stock and sprinkle with some rosemary and salt.
  2. Roast the potatoes for 1 hour, or until tender and crisp.
  3. Whisk lemon juice and zest into the cream and pour over the potatoes. Bake for another 10 minutes.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

More About The Author

© 2018 | Quivertree Publications | All Rights Reserved