Hasselback roasties with taleggio and thyme
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
- 1.5kg Charlotte potatoes
- a few sprigs thymeplus extra to serve
- 3 skin-on cloves garlicbashed
- 3 tbsp olive oil
- 200g taleggiorind discarded, and sliced
- a drizzle runny honey
Nutrition: per serving
- kcal345
- fat13.9g
- saturates6.3g
- carbs41.7g
- sugars3.5g
- fibre5g
- protein10.9g
- salt0.7g
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.
