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Greek Style Cheese Crumbled Hasselbacks

Greek Style Cheese Crumbled Hasselbacks

perfect for sharing
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
374 kcal
Protein
: 
13.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk

These hasselback potatoes are topped with feta, cranberry chutney and crispy onions for added crunch.

Serving amount

500 grams

Baby Potatoes

2 sachet(s)

Cranberry Chutney

1 sachet(s)

Dried Oregano

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 pack(s)

Feta D.O.P

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Energy (kJ)1566 kJ
Energy (kcal)374 kcal
Fat14.9 g
of which saturates10.8 g
Carbohydrate45.8 g
of which sugars25.2 g
Dietary Fiber6.6 g
Protein13.3 g
Salt1.6 g
Potassium768.5 mg
Calcium44 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper

Cooking Steps

Prep 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.
Roast the Hasselbacks
2
  • Pop the potatoes on a lined baking tray. Spread out in a single layer.
  • Drizzle with oil and season with salt, pepper and oregano.
  • Roast on the top shelf until golden and tender, 25-35 mins.
Dish Up
3
  • When ready, pop the hasselback potatoes onto a sharing plate.
  • Crumble over the Greek style cheese along with the crispy onion.
  • Serve the cranberry chutney alongside for dipping.
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