Cheddar Topped Mini Hasselback Potatoes
Serves 2 | with Roasted Garlic & Chive Soured Cream Dip
These Hasselback potatoes are packed full of rich, cheesy goodness. Serve with garlic & chive soured cream dip for a deliciously indulgent starter or side.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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)
Utensils
Instructions
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.
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.
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!
