Hassleback potatoes with sour cream

Name: Hassleback potatoes with sour cream
Prep time: 15 min
Yield: 4
Ingredients: 4 large of baking potatoes; 2 tablespoons of olive oil; 2 cloves of garlic, minced; 1 teaspoon of dried thyme; 1 teaspoon of dried rosemary; Pinch of Sea salt, to taste; Pinch of Freshly ground black pepper, to taste; 100g of Irish cheddar cheese, thinly sliced; 4 of green onions finely sliced; 200ml of Sour cream, for serving; 1 jar of Folláin Chargrilled Red Pepper Relish, for serving

We love new potato season, and embracing our version of the Hasselback technique served with our Chargrilled Red Pepper Relish and sour cream, it’s the perfect way to highlight this fresh, seasonal produce

Prep time: 15 minutes

Cooking time: 50 - 60 mins

Serves: 4

Recipe is great with...

Chargrilled Red Pepper Relish

Alternatives:

Tomato and Chilli Jam or
Caramelised Onion with Black Garlic Relish

See product

Ingredients Method

4 large baking potatoes

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

Pinch Sea salt, to taste

Pinch Freshly ground black pepper, to taste

100g Irish cheddar cheese, thinly sliced

4 green onions finely sliced

200ml Sour cream, for serving

1 jar Folláin Chargrilled Red Pepper Relish, for serving
1. Start by preheating your oven to 220°C
2. Prepare a baking sheet by lining it with parchment paper
3. Wash and dry the potatoes thoroughly
4. Place a potato between two chopsticks or wooden spoons to act as guides
5. Make thin, evenly spaced slices across the potato, cutting down until your knife hits the chopsticks, ensuring the slices stay connected at the bottom
6. Mix the olive oil with minced garlic, thyme, and rosemary. Brush this mixture over and in between the slices of each potato. Season generously with sea salt and freshly ground black pepper
7. Place the potatoes on the prepared baking sheet
8. Bake in the preheated oven for about 50-60 minutes, or until the potatoes are crispy on the edges and tender in the centre
9. About 10 minutes before the potatoes are done, carefully insert slices of cheese in between the potato slices
10. Return to the oven for the remaining cooking time, or until the cheese is melted and bubbly
11. Once baked, remove the potatoes from the oven
12. Sprinkle sliced green onions. Serve each potato with a dollop of sour cream and a generous spoonful of our Chargrilled Red Pepper Relish and a spoon of cream cheese on the side

Ingredients
Method

Ingredients

4 large baking potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Pinch Sea salt, to taste
Pinch Freshly ground black pepper, to taste
100g Irish cheddar cheese, thinly sliced
4 green onions finely sliced
200ml Sour cream, for serving
1 jar Folláin Chargrilled Red Pepper Relish, for serving

Method

Start by preheating your oven to 220°C
Prepare a baking sheet by lining it with parchment paper
Wash and dry the potatoes thoroughly
Place a potato between two chopsticks or wooden spoons to act as guides
Make thin, evenly spaced slices across the potato, cutting down until your knife hits the chopsticks, ensuring the slices stay connected at the bottom
Mix the olive oil with minced garlic, thyme, and rosemary. Brush this mixture over and in between the slices of each potato. Season generously with sea salt and freshly ground black pepper
Place the potatoes on the prepared baking sheet
Bake in the preheated oven for about 50-60 minutes, or until the potatoes are crispy on the edges and tender in the centre
About 10 minutes before the potatoes are done, carefully insert slices of cheese in between the potato slices
Return to the oven for the remaining cooking time, or until the cheese is melted and bubbly
Once baked, remove the potatoes from the oven
Sprinkle sliced green onions. Serve each potato with a dollop of sour cream and a generous spoonful of our Chargrilled Red Pepper Relish and a spoon of cream cheese on the side

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