serves 2
This cooking technique not only looks impressive on the plate, it also makes for a super crispy and delicious dish that's perfect for sharing with friends.
Allergens
Utensils
Tags
Baby Potatoes
500 grams
Paprika
2 sachet(s)
Chives
5 grams
Creme Fraiche
110 grams
Chipotle Paste
1 sachet(s)
Grated Cheese
50 grams
Salt
to taste
Oil
to taste
Pepper
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Carefully cut widthway slices into each potato at 3mm intervals. Don't cut all the way through.
- Pop the potatoes on a lined baking tray. Spread out in a single layer.
- Drizzle with oil and season with salt, pepper and half the paprika.
- Roast on the top shelf until golden and tender, 25-35 mins. With 5 mins left to cook, scatter the cheese over the potatoes and return to the oven to melt the cheese.
- Meanwhile, finely chop the chives (use scissors if you prefer).
- Add the remaining paprika, creme fraiche, chipotle paste and chives to a small bowl.
- Mix to combine then season to taste with salt and pepper.
- When ready, pop the cheesy hasselbacks onto a sharing plate.
- Serve the chive and chipotle sauce alongside for dipping.
1575
kJ
Energy (kJ)
376
kcal
Energy (kcal)
22.8
g
Fat
14.5
g
of which saturates
30
g
Carbohydrate
8.9
g
of which sugars
6.4
g
Dietary Fiber
13.1
g
Protein
0
mg
Cholesterol
1.94
g
Salt
