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Honey & Stilton Hasselback Potatoes

You’ve got to give this hasselback potatoes recipe a go. All you do is slice them, pack them with rosemary, roast them till they’re crispy, then top with Gran Luchito chipotle honey and crumbled stilton. Perfect for a side or party finger food.

Check out all our smoked Chipotle honey recipe ideas.

  • Prep time

    20 mins

  • Cook time

    1 hour

  • Total time

    1 hour 20 mins

  • Ideal for

    Side

  • Make it

    Mexican

  • Serves

    6

How to make it

 

1. Scrub/wash the potatoes as necessary.

2. Pre-heat the oven to 200C.

3. In a roasting tray, add the oil and butter and place in the oven.

4. Meanwhile, make slices in the potatoes about 2mm apart, cutting almost all the way through, but not quite. You could thread the potatoes onto a skewer and use this so as not to cut too far through.

5. Separate the rosemary leaves from one another. Carefully place one or two into the cuts you’ve made (this is a bit fiddly, so just do it as best you can). Alternatively, just sprinkle the leaves on top of the potatoes once in the roasting tray.

6. Carefully remove roasting tray from oven and use a spoon to add the potatoes to the hot oil. Spoon over a little of the oil/butter over each potato.

7. Return to the oven and roast until crispy, spooning a little oil over potatoes every now and again.

8. Remove from oven and drizzle a little Gran Luchito Chipotle Honey over each one.

9. Crumble a little cheese over each potato (it should stick to the honey).

10. Serve warm.

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