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Cheddar Topped Mini Hasselback Potatoes

Cheddar Topped Mini Hasselback Potatoes

Cheddar Topped Mini Hasselback Potatoes

Serves 2 | with Roasted Garlic & Chive Soured Cream Dip

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These Hasselback potatoes are packed full of rich, cheesy goodness. Serve with garlic & chive soured cream dip for a deliciously indulgent starter or side.

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

1 unit(s)

Garlic Clove**

1 bunch(es)

Chives

75 grams

Soured Cream

(Contains: Milk)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)1347 kJ

Energy (kcal)322 kcal

Fat17.6 g

of which saturates10.9 g

Carbohydrate31 g

of which sugars4 g

Protein12.1 g

Salt0.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Kitchen Shears

•Aluminum Foil

Instructions

Prep the Potatoes

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

c) Pop your hasselbacks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

Make the Soured Cream Dip

2

a) While the potatoes cook, pop the garlic (unpeeled) into a small piece of foil and scrunch to enclose it.

b) Add the garlic parcel to the potato tray and roast in your oven until soft, 10-12 mins, then remove from the oven.

c) In the meantime, finely chop the chives (use scissors if easier).

d) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

e) In a small bowl, combine the mashed roasted garlic, soured cream and chives. Season with pepper, mix well, then set aside your roasted garlic and chive soured cream dip for serving.

Finish and Serve

3

a) Meanwhile, grate the Cheddar cheese.

b) When the potatoes have 10 mins remaining in the oven, sprinkle over the cheese and return to the oven to melt for the remaining time.

c) Once baked, pop the cheesy hasselbacks on a sharing plate and serve the roasted garlic and chive soured cream dip alongside for dipping.

Enjoy!

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