Christmas Hasselback Potatoes

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Step 1.

Preheat the oven to 180°C.

Step 2.

Place two wooden spoons on your chopping board and then place a potato in between the handles. Cut thin slices vertically in the potatoes, using the wooden spoons to stop you cutting all the way through. Continue with all the potatoes and gently pull the layers apart without breaking up the potato.

Step 3.

Place onto a baking tray, cover with olive oil and salt and bake for 1 hour or until very crispy and cooked all the way through.

Step 4.

Meanwhile, make the sage salsa. Finely chop the chives, sage and capers. Add this all to a bowl, grate in the garlic and the zest of a lemon. Add in the juice of half a lemon, mustard and drizzle in extra virgin olive oil. Mix well and season with salt and pepper.

Step 5.

Thinly slice the taleggio, and cut them into squares roughly the size of the potatoes.

Step 6.

Once the potatoes are cooked, push a thin slice of taleggio in each of the cuts. Pop it back into the oven and cook for another 5 mins until the cheese has melted.

Step 7.

Drizzle with the sage salsa and some cranberry sauce. Place onto your serving platter and enjoy hot.

If you want to get ahead of the game this Christmas you can cook the potatoes without the cheese in advance. After you've done that, simply reheat them from cold with the cheese for 15 mins (rather than the 5 mins needed if they've just been cooked) to make sure the potatoes are properly warmed up.

1kg New Potatoes
400g Taleggio
100g Cranberry Sauce
Olive Oil
Sage Salsa
One Bunch of Chives
One Bunch of Sage
1 Tbsp Capers
2 Cloves of Garlic
½ Lemon
1 Tbsp Dijon Mustard
100ml Extra Virgin Olive Oil