Hasselback roasties with taleggio and thyme

Name: Hasselback roasties with taleggio and thyme
Total time: 55 min
Yield: Serves 6 as a side
Ingredients: 1.5kg Charlotte potatoes; a few sprigs thyme plus extra to serve; 3 skin-on cloves garlic bashed; 3 tbsp olive oil; 200g taleggio rind discarded, and sliced; a drizzle runny honey

Janine Ratcliffe

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Serves 6 as a side

Easy

Total time: 55 mins

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Taleggio is the ultimate Italian oozy, melting cheese – serve as an indulgent side to roast gammon or chicken or as a meal with a green salad

Gluten free

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Alternatives

Complete the dish

Try these hasselback potatoes with cheese then check out our best-ever hasselback potatoes, roast potatoes and dauphinoise potatoes. Check out our thyme recipes to use up any spare thyme.

Ingredients

Nutrition

1.5kg Charlotte potatoes
a few sprigs thyme

plus extra to serve
3 skin-on cloves garlic

bashed
3 tbsp olive oil
200g taleggio

rind discarded, and sliced
a drizzle runny honey

Nutrition: per serving

kcal345
fat13.9g
saturates6.3g
carbs41.7g
sugars3.5g
fibre5g
protein10.9g
salt0.7g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Cut down into the potatoes at ½cm intervals, stopping before the knife goes all the way through. To make this easier you can sit a potato between two wooden spoon handles when cutting, preventing the knife going all the way down.
step 2

Put the prepared potatoes, thyme and garlic in a large bowl. Drizzle over the olive oil and season, then toss to coat. Tip into a non-stick roasting tin and cook for 30-35 minutes or until the potatoes are tender. Dot the taleggio on top of the potatoes then give them another 5 minutes to melt the cheese. Scatter with fresh thyme leaves and drizzle with a little honey before serving.

Check out more of our best roast potato recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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