Hasselback Potatoes
This is my compromise between roast potatoes and mash potato. Adding the cheese over will help create an extra crispiness and flavour while roasting.
My cheat tip is to cut down on the roasting time, place the sliced potatoes in a saucepan of cold salted water and bring to simmer for 5 minutes to part cook the potatoes. Then remove and continue to roast in the oven as per recipe.
Ingredients
- 8 potatoes roosters, maris piper or others
- 2 tbsp olive oil
- Sea salt
- 4 sprigs rosemary
- 8 sprigs thyme
- 100 g Comte cheese grated or other (cheddar, parmesan, …)
Instructions
- Preheat the oven to 200ºC.
- Using 2 wooden spoon, placed in-between each potato. Slice, using a knife, the potatoes into thin slices without cutting all the way through. The two wooden spoon help to stop cutting through. The incisions should go about three-quarters of the way down.
- Place the potatoes in a roasting pan, drizzle with olive oil and sprinkle with salt and the fresh herbs.
- Add a third of the cheese at this stage.
- Transfer in the oven and roast for about 30-40 minutes, depending on the size of the potatoes and basting from time to time.
- Once baked through, remove from the oven and sprinkle the rest of the grated cheese.
- If desired, place back in the oven to allow the cheese to colour.
- Remove from the oven and enjoy while hot and crispy.