Cheesy Hasselback Potatoes
136kcal
Ingredients
- 750 g baby potatoes
- 75 g butter softened
- 100 g extra mature cheddar cheese grated
- 4-5 garlic cloves minced
- Salt and pepper to taste
- 2 teaspoon parsley
Method
- Preheat the oven to 200C | 395°F
- Hasselback the potatoes: the best way to do this is to place a chopstick on either side of the potato and cut slits into the potatoes almost all the way through but not quite (use the chopstick as a mark for how far to cut down). Try to make the slits in the potatoes an even thickness.750 g baby potatoes
- Add the hasselbacked potatoes to a skillet or baking dish and set aside for a minute.
- In a bowl, combine the softened butter with half of the grated cheese, minced garlic, salt and pepper, and parsley.75 g butter, 100 g extra mature cheddar cheese, 4-5 garlic cloves, Salt and pepper to taste, 2 teaspoon parsley
- Brush the cheesy butter mixture over the potatoes, using a fork or knife to try to press the butter mixture in between the slits in the potatoes. This step can be a little painstaking, but it is worth it to get the potatoes really full of flavor!
- Top the potatoes with the remaining cheese.100 g extra mature cheddar cheese
- Cover your skillet or baking dish with foil, then bake the potatoes for 45 minutes covered, then another 25 minutes uncovered.
- Let the potatoes rest and cool for 10 minutes before serving!
Nutrition
Serving1gCalories136kcalCarbohydrates13gProtein4gFat8gSaturated Fat5gPolyunsaturated Fat3gCholesterol22mgSodium102mgFiber1gSugar1g
Notes
These cheesy hasselback potatoes keep for 3-4 days in an airtight container, and could even be eaten cold! To reheat, I’d recommend the following:
- Air fryer: 180°C for 5–7 minutes (best option!).
- Oven: 180°C for 10–12 minutes.
- The microwave works but loses crispness.