-
-
Add this recipe to your binder
This recipe is in your binder
-
Hasselback potatoes with goat's cheese and honey recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
Cypriot potatoes are in season during the winter months, and their firm texture makes them a great choice for this super side dish idea. Bake hasselback potatoes with fragrant rosemary, then load with goat's cheese and a drizzle of honey for a vibrant side that will sit perfectly alongside your next roast dinner. See method
Ingredients
- 750g bag seasonal new potatoes, scrubbed
- 1 tbsp olive oil
- 5 rosemary sprigs
- 1½ tbsp clear honey
- 50g soft goat’s cheese, crumbled
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
-
Energy
955kj
226kcal
11%
-
Fat
6g
8%
-
Saturates
2g
12%
-
Sugars
6g
6%
-
Salt
0.3g
6%
of the reference intake
Carbohydrate 41.1g
Protein 5.5g
Fibre 4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. With a sharp knife, make thin cuts about two-thirds of the way down into the potatoes, around 2mm apart, taking care not to cut through.
- Put the potatoes on a baking tray and rub with the oil. Pick the leaves of 4 rosemary sprigs and stuff into a few of the potato slits. Season lightly. Bake for 45-50 mins until golden and crisp, basting with the oil halfway through.
- Drizzle over the honey and dot with the cheese. Garnish with the remaining rosemary and a little black pepper to serve.
Tip: To make this dish cheaper, use dried herbs, if you prefer – oregano, rosemary and thyme are all good choices.
See more Side dish recipes