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Chipotle Hasselback Potatoes

Chipotle Hasselback Potatoes

Serves 2
4.0(30)
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Calories
453 kcal
Protein
13.9g protein
Difficulty
Easy
Allergens:
  • Mustard
  • Milk
  • Soya
  • Wheat
Serving amount

500 grams

Baby Potatoes

2 sachet(s)

Paprika

(Contains: Mustard)

5 grams

Chives

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chipotle Paste

(Contains: Soya, Wheat)

50 grams

Grated Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Energy (kJ)1897 kJ
Energy (kcal)453 kcal
Fat24 g
of which saturates14.2 g
Carbohydrate49.6 g
of which sugars4.6 g
Dietary Fiber0.5 g
Protein13.9 g
Salt2.2 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.
Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
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 saltpepper 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.
Make the Dip
2
  • Meanwhile, finely chop the chives (use scissors if you prefer).
  • Add the remaining paprika, creme fraiche, chipotle paste and chives to a small bowl.
  • Mix to combine then season to taste with salt and pepper.
Dish Up
3
  • When ready, pop the cheesy hasselbacks onto a sharing plate.
  • Serve the chive and chipotle sauce alongside for dipping.
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