The Northern Express Herald
Hasselback potatoes
for 4 people
Doug Sherring
By
VIEW PROFILEDelaney Mes
Ingredients
| 5 medium | Potatoes, halved lengthways (Main) |
| 1 Tbsp | Butter |
| ā cup | Olive oil |
| 1 Tbsp | Sea salt flakes |
| 2 rashers | Streaky bacon, cut into thin strips |
| 100 g | Smoked cheese, (or use vintage cheddar) |
| 1 pinch | Parsley, to garnish |
| 1 serving | Sour cream, optional, to serve |
Directions
- Heat oven to 200C. Line a baking tray with baking paper.
- Cut the potatoes in halves and place the flat side down. Carefully cut several thin strips down the potato, but do not go all the way to the bottom.
- Place in the baking tray and add the butter. Drizzle generously with olive oil and sprinkle with the salt. Place in the oven for about 30 minutes.
- Sprinkle over the bacon and the cheese. Return to the oven for about 10-15 minutes, until the bacon is crispy. Garnish and serve.