Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Hasselback potatoes with goat's cheese and honey recipe

8 ratings

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
Healthy
Vegetarian
Gluten-free

Ingredients

750g bag seasonal new potatoes, scrubbed
1 tbsp olive oil
5 rosemary sprigs
1½ tbsp clear honey
50g soft goat’s cheese, crumbled

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
955kj
226kcal 11%
Fat
6g 8%
Saturates
2g 12%
Sugars
6g 6%
Salt
0.3g 6%

of the reference intake
Carbohydrate 41.1g Protein 5.5g Fibre 4g

Method

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