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Hasselback potatoes with goat's cheese and honey recipe

6 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