Cheesy Mini Hasselback Potatoes
with Soured Cream and Chive Dip | Serves 2
These Hasselback potatoes are packed full of rich, cheesy goodness. Serve with ranch style dip alongside for a deliciously indulgent starter or side.
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.
Mature Cheddar Cheese
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 ranch style sauce 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 ranch style sauce alongside for dipping.