Mini Cheesy Hasselback Potatoes
with Ranch Style Dipping Sauce
.
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 conflict 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.
350 grams
Salad Potatoes
1 unit(s)
Garlic Clove
1 bunch(es)
Chives
75 grams
Soured Cream
(ContainsMilk)60 grams
Monterey Jack Cheese
(ContainsMilk)
a) Preheat your oven to 200°C. b) Place a few potatoes at a time in between two wooden spoon handles (see picture). Make slices widthways at 3mm intervals, making sure not to cut the whole way through. c) Repeat with the remaining potatoes, put the potatoes on a tray. Season with a generous pinch of salt and pepper and drizzle with oil. d) Toss to coat then roast on the top shelf of your oven until golden and tender, 35-40 mins.
a) Meanwhile, peel the garlic clove and pop into a square of foil with a drizzle of oil and scrunch to enclose it. b) Roast on a baking tray in your oven until soft, 10-12 mins. c) Finely chop your chives (or use scissors). d) Once the garlic has cooked, remove from the oven, carefully remove from the foil and pop on a board. e) Mash the garlic with a fork and pop into a small bowl with the soured cream and chives. Generously season with cracked black pepper. Mix together.
a) Grate the cheese. b) When the potatoes have 10 minutes left, sprinkle over the cheese and return to the oven to melt. c) Pop the cheesy potatoes on a sharing plate and serve the ranch style dressing alongside to dip. Enjoy!