Cheesy Hasselbacks & Relish
Serves 2
This cooking technique not only looks impressive on the plate, it also makes for a super crispy and delicious dish that's perfect for sharing with friends. These hassleback potatoes are topped with cheese and an aioli infused with Ballymaloe relish.
Tags:
Veggie
•Calorie Smart
Allergens:
Mustard
•Milk
•Egg
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
2 sachet(s)
Paprika
(Contains Mustard)
5 grams
Chives
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2003 kJ
Energy (kcal)479 kcal
Fat25.2 g
of which saturates7.2 g
Carbohydrate52.9 g
of which sugars9.4 g
Dietary Fiber0.3 g
Protein12.6 g
Cholesterol0 mg
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Carefully cut widthway slices into each potato at 3mm intervals. Don't cut all the way through.
- Pop the potatoes on a lined baking tray. Spread out in a single layer.
- Drizzle with oil and season with salt, pepper and half the paprika.
- Roast on the top shelf until golden and tender, 25-35 mins. With 5 mins left to cook, scatter the cheese over the potatoes and return to the oven to melt the cheese.
2
- Meanwhile, finely chop the chives (use scissors if you prefer).
- Add the remaining paprika, aioli and Ballymaloe relish to a small bowl.
- Mix to combine then season to taste with salt and pepper.
3
- When ready, pop the cheesy hasselback potatoes onto a sharing plate.
- Scatter the chives over the top.
- Serve the Balllymaloe aioli alongside for dipping.
