Try these hasselback potatoes with cheese then check out our best-ever hasselback potatoes, roast potatoes and dauphinoise potatoes.
Ingredients
- Charlotte potatoes 1.5kg
- thyme a few sprigs, plus extra to serve
- garlic 3 skin-on cloves, bashed
- olive oil 3 tbsp
- taleggio 200g, rind discarded, and sliced
- runny honey a drizzle
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Cut down into the potatoes at ½cm intervals, stopping before the knife goes all the way through. To make this easier you can sit a potato between two wooden spoon handles when cutting, preventing the knife going all the way down.
-
Step 2
Put the prepared potatoes, thyme and garlic in a large bowl. Drizzle over the olive oil and season, then toss to coat. Tip into a non-stick roasting tin and cook for 30-35 minutes or until the potatoes are tender. Dot the taleggio on top of the potatoes then give them another 5 minutes to melt the cheese. Scatter with fresh thyme leaves and drizzle with a little honey before serving.
*This recipe is gluten-free according to industry standards
Check out more of our best roast potato recipes here...
Nutritional Information
- Kcals 345
- Fat 13.9g
- Saturates 6.3g
- Carbs 41.7g
- Sugars 3.5g
- Fibre 5g
- Protein 10.9g
- Salt 0.7g
