Hasselback Roast Potatoes Recipe with Cheese

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Hasselback roasties with taleggio and thyme

Name: Hasselback roasties with taleggio and thyme
Total time: 55 min
Yield: serves 6 as a side
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

55 minutes
serves 6 as a side
Easy

Taleggio is the ultimate Italian oozy, melting cheese – serve as an indulgent side to roast gammon or chicken or as a meal with a green salad

By Janine Ratcliffe

August 22, 2019 at 12:27 pm

*This recipe is gluten-free according to industry standards

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.