Crunchy hasselback potatoes

    55 min

    For all of our ever-broadening palates, most Irish homes still enjoy a good potato at dinnertime. So it's always good to find new and tasty ways to dish up spuds they'll like, such as these hasselback potatoes - soft, crunchy and golden with Dairygold.


    3 people made this

    Serves: 4 

    • 12 medium new potatoes
    • 2 tablespoons Dairygold
    • 5 tablespoons olive oil
    • 1 pinch salt

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Make several cuts into each potato at 3mm intervals, cutting through about half way each time.
    3. Put the Dairygold and olive oil into a roasting tin, put it on the hob, and heat until sizzling.
    4. Now, tip in the potatoes and turn them in the Dairygold mixture until covered. To make sure you get maximum coverage, spoon the mixture on top of the potatoes as well.
    5. Flip each potato over in the roasting tin so it is cut side down and sprinkle with salt.
    6. Roast for 40 minutes until cooked, golden and crisp. Remove from the oven and serve.

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