CHEESY HASSELBACK POTATOES “HASSELBACK POTATIS”
Hasselback potatoes are actually from Sweden, which was a new fact for me! These are crispy yet soft, cheesy (two cheese even), and topped with chives. These potatoes are perfect as a side, or on their own as part of sharing table.
Prep time: 30 minutes
Cook time: 45 minutes
Serves 4
Ingredients
500g mini potatoes (approx 25 potatoes, and you can have bigger ones, just need to roast them for longer!)
100g salted butter
2 cloves garlic (or easy garlic)
100g grated cheese
50g grated parmesan
Bunch of chopped parsley
Salt & peoper to taste
Method
Preheat your oven to 200 degrees Celsius.
Thinly slice your potatoes about 3/4 of the way through (they should fan out like a book when they roast!)
Melt your butter in a pan, and once melted add your garlic and keep cooking until fragrant but not burnt (2 mins)
Brush your raw potatoes with the butter, then bake in the oven for 15 mins (they’ll open up more once baked)
Brush your potatoes for the second time with the rest of the butter, and bake for 15 more mins.
Top with the grated cheese (not the parmesan yet), and bake for 10-15 more mins.
Top with half the grated parmesan immediately once out the oven.
In your serving bowl, add the rest of the parmesan and chopped chives (and salt & pepper to taste).
