Hasselback potatoes with goat's cheese and honey recipe
Cypriot potatoes are in season during the winter months, and their firm texture makes them a great choice for this super side dish idea. Bake hasselback potatoes with fragrant rosemary, then load with goat's cheese and a drizzle of honey for a vibrant side that will sit perfectly alongside your next roast dinner.
See method- Serves 4, as a side
- 15 mins to prepare and 45 mins to cook
- 226 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 750g bag seasonal new potatoes, scrubbed
- 1 tbsp olive oil
- 5 rosemary sprigs
- 1½ tbsp clear honey
- 50g soft goat’s cheese, crumbled
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Shop ingredientsEach serving contains
- Energy
- 955kJ 226.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 41.1gProtein 5.5gFibre 4.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. With a sharp knife, make thin cuts about two-thirds of the way down into the potatoes, around 2mm apart, taking care not to cut through.
- Put the potatoes on a baking tray and rub with the oil. Pick the leaves of 4 rosemary sprigs and stuff into a few of the potato slits. Season lightly. Bake for 45-50 mins until golden and crisp, basting with the oil halfway through.
- Drizzle over the honey and dot with the cheese. Garnish with the remaining rosemary and a little black pepper to serve.
- Tip: To make this dish cheaper, use dried herbs, if you prefer – oregano, rosemary and thyme are all good choices.
- See more Side dish recipes
