4 October, 2016
Cheesy Hasselback Potatoes
I love potatoes and keep looking for various ways of making it. I had been thinking of making these Hasselback Potatoes for a while, finally got down to doing it today.
Though the recipe might sound tricky yet it’s easy to do.
Another great thing about this recipe is the variations you can do.
For an Indian type flavour, sprinkle dry roasted and ground cumin seeds and chilli flakes. Garnish with chopped coriander.
Another variation is topping the hot potatoes with mayonnaise.
You can make a basic version by using salt and pepper. Substitute oil with butter and omit the cheese.
Or you can try your own variations to suit your palate.
I will look forward to any variations you try, do let me know.
Here’s the recipe.
5 Large Potatoes
2 Cheese slices, chopped into little pieces or grated mozzarella cheese
Oil to drizzle
Juice of a lemon.
Wash and dry the potatoes. Cut them into thin slices, taking care that you don’t slice off the base.
Put them in an oven proof dish.
Pre heat the oven at 200 degrees Celsius.
Drizzle some oil on top, pull them apart slightly and fill the slices with cheese and seasoning.
Season with salt, chilli flakes and some more seasoning.
Bake for 45 minutes to an hour, depending on the size of the potatoes.
Remove from oven, when the potatoes are done.
Serve hot after a sprinkle of lemon juice.