Bay and garlic studded hasselbacks with taleggio

Bay and garlic studded hasselbacks with taleggio
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 1 hour

This buttery, garlicky hasselback potato recipe is comforting, crave-worthy and a little bit retro, which is never a bad thing.

Nutrition: per serving

Calories
465kcals
Fat
24.9g (14.1g saturated)
Protein
14.9g
Carbohydrates
42.5g (6.2g sugars)
Fibre
6g
Salt
0.9g
Calories
465kcals
Fat
24.9g (14.1g saturated)
Protein
14.9g
Carbohydrates
42.5g (6.2g sugars)
Fibre
6g
Salt
0.9g

Ingredients

  • 4 baking potatoes
  • 35g melted butter
  • 8-12 small fresh bay leaves
  • 2 fat garlic cloves, finely sliced
  • 200g taleggio cheese, cut into slices
  • 4 vine tomatoes, sliced
  • ½ red onion, finely sliced
  • Extra-virgin olive oil for drizzling
  • Handful fresh flatleaf parsley, chopped

You’ll also need… 

  • A metal or wooden skewer

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Pierce the bottom of each potato lengthways with a skewer, roughly 1cm from the base (this will stop the knife from cutting all the way through). Make several vertical slices widthways in each of the potatoes about 0.25cm apart. Remove the skewer, brush the potatoes with some of the melted butter and season with salt. 
  2. Push in 2-3 bay leaves and a few garlic slices between the slits. Bake on a roasting tray for 1 hour or until cooked through, brushing again with the butter halfway through.
  3. To serve, push the sliced cheese into the slits in the potatoes and allow to melt. Meanwhile, toss together the tomatoes, red onion, a drizzle of olive oil, parsley and a little flaky sea salt to serve on the side.

delicious. tips

  1. Taleggio is an Italian cheese that melts well but isn’t suitable for vegetarians. Substitute another cheese that melts well, such as cheddar.

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September 2019