Hasselback roasties with taleggio and thyme
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Ingredients
- 1.5kg Charlotte potatoes
- a few sprigs thyme, plus extra to serve
- 3 skin-on cloves garlic, bashed
- 3 tbsp olive oil
- 200g taleggio, rind discarded, and sliced
- a drizzle runny honey
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.
