Hasselback Potatoes

Steps to make Hasselback Potatoes

1. 1

   Preheat oven

   5

   Preheat the oven to 180 °C/350 °F/gas 4.

2. 2

   Slice potatoes

   5
   

   Place potato on a chopping board, sliced side down. Carefully slice about ½ cm interval slices along the potato, being sure to not slice all the way through. Repeat with remaining potatoes and transfer to a roasting pan.

4. 3

   Prepare dressing

   3
   

   Using pestle and mortar, infuse half the thyme leaves with turkey dripping or oil by pounding them to combine.

5. 4

   Season potatoes

   2
   

   Drizzle infused oil over potatoes, being sure to coat well. Season generously with sea salt and black pepper.

6. 5

   Roast potatoes

   1h
   

   Roast in preheated oven for 1 hour until golden on the outside and tender on the inside.

7. 6

   Toast bread and nuts

   10
   

   In a separate baking sheet, tear the stale bread and add hazelnuts. Toast in the oven for 10 minutes. Remove from heat and set aside to cool.

8. 7

   Prepare topping

   2
   

   Transfer toasted mix to a food processor and add remaining thyme leaves, sea salt, black pepper and half the cheese. Pulse a few times until mixture resembles coarse crumbs.

9. 8

   Add topping to potatoes

   3
   

   Once potatoes have finished cooking, sprinkle crumble mixture over the potatoes and then top with remaining cheese crumbled evenly over. Sprinkle remaining thyme leaves for garnish and drizzle a tiny bit of oil over too.

10. 9

    Bake

    5
    

    Return to the oven for another 5 minutes until cheese has melted.

11. 10

    Serve
    

    Serve hot, straight from the oven!