I don't get excited about Christmas presents, I don't really mind if anyone buys me anything if I'm honest. I'd much prefer a houseful of guests, sitting around my dinner table with full tummies and smiles on their faces. Because for me, Christmas is about spending time with friends and family, clinking glasses and sharing a delicious meal.
It's also a time to showcase my recipes and demonstrate my love of food. And I really have a lot of love for food, especially the not-so-humble potato.
I start to plan my Christmas day menu weeks in advance, we're vegetarian so I really do put a lot of effort into making the vegetables extra special. Roast potatoes are a must, of course, but I also like to do a couple of alternative potatoes dishes. Hasselback potatoes take me back to when I was young and my parents would make a roast, we'd each get one Hasselback potato nestled amongst the crispy roasts. My mum would roast them in butter, garlic stuffed into the crevices. I've altered the recipe by adding fragrant rosemary instead of garlic and finishing the dish with a drizzle of honey, topping it all off with oozing gorgonzola.
The Co-op already has a fantastic selection of potatoes and it's nice to see the recent addition of the King Edward to their range. They are a brilliant all-rounder and really good waxy potato which makes them perfect for mashing or making into chips, for crispy roasts with fluffy middles or cut into Hasselback potatoes retaining their shape as they bake in the oven. King Edward potatoes really are very versatile and the King of all potatoes!
Ingredients Hasselback potatoes
- 1kg of Co-op King Edward potatoes
- a few sprigs of rosemary
- 3 tablespoons runny honey
- 60g gorgonzola cheese
- splash of olive oil
- 80g butter
Method
- Preheat the oven to 200º/180ºfan/Gas 6.
- First wash and scrub the potatoes (no need to peel).
- On a chopping board, slice the potatoes widthways taking care to only slice about ⅔rds of the way through.
- Stuff the potatoes with rosemary in-between the cuts.
- In a roasting dish add the butter with a splash of olive oil. Pop it in the preheated oven until melted.
- Once the butter has melted, take the roasting dish out of the oven and add the potatoes.
- Bake for around 55 minutes.
- Remove the roasting dish from the oven and drizzle over the runny honey. Return to the oven for a final 5 minutes cooking time.
- Remove the dish from the oven and crumble over the gorgonzola.
- Serve immediately.
Here's a video so you can see each step in action:
I think these Hasselback potatoes make the perfect addition to the festive dinner table, they look absolutely delicious and I think your guests will enjoy them just as much as the traditional roasts.
Pop into your local Co-op and grab a bag or two of the King Edward spuds for Christmas.
Hasselback potatoes with rosemary and gorgonzola
A potato dish to rival roast potatoes over the festive season!
Ingredients
- 1 kg of Co-op King Edward potatoes
- a few sprigs of rosemary
- 3 tablespoons runny honey
- 60 g gorgonzola cheese
- splash of olive oil
- 80 g butter
Instructions
- Preheat the oven to 200º/180ºfan/Gas 6.
- First wash and scrub the potatoes (no need to peel).
- On a chopping board, slice the potatoes widthways taking care to only slice about ⅔rds of the way through.
- In a roasting dish add the butter with a splash of olive oil. Pop it in the preheated oven until melted.
- Once the butter has melted, take the roasting dish out of the oven and add the potatoes.
- Bake for around 55 minutes.
- Remove the roasting dish from the oven and drizzle over the runny honey. Return to the oven for a final 5 minutes cooking time.
- Remove the dish from the oven and crumble over the gorgonzola.
- Serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 259Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 36mgSodium: 251mgCarbohydrates: 29gFiber: 4gSugar: 8gProtein: 6g
Enjoy!
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*This post was commissioned by The Co-op
Martina
Just been on your blog and didn't know where to click first! The cakes look delicious, these hasselback potatoes look divine. Your lovely blog with its amazing photography is a treat for the eyes!
Amy Treasure
Ah you just made my day. How lovely thank you x