One thing I can always guarantee my children will eat is potatoes. They like them every which way, but one of their favourites has got to be 'hedgehog potatoes', or hasselback potatoes as they are known to the rest of the world! I was recently asked to create a meal using Tesco Cypriot New Potatoes and I decided to take this favourite family recipe up a notch by adding garlic, rosemary and Gruyère cheese, which, though I say so myself, turned out to be utterly delicious. As the Cypriot potatoes are new potatoes, they made mini hasselback potatoes, which only added to their child appeal as it meant they were each allowed more than one! The potatoes had so much flavour and baked up beautifully, I'll definitely be keeping them on my weekly shopping list for the rest of their season.
Tesco Cypriot New Potatoes are very versatile, as they are ideal for boiling, steaming, roasting and even baking. They don't need to be peeled, making them quick and easy to prepare - just a quick wash in cold water is all that is needed. The distinctive rich, creamy yet earthy taste of their yellow flesh is thanks to the mineral-rich, red alluvial soil in which the potatoes are grown and harvested, using traditional methods on small family farms on the sun-soaked island of Cyprus.
I made a quick 2 minute video to demonstrate my easy recipe for Mini Hasselback Potatoes with Garlic & Cheese and you'll also find the full written recipe further down this blog post.
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Mini Hasselback Potatoes with Garlic & Cheese
Ingredients:
- 750g bag Tesco Cypriot New Potatoes
- 2 tbsp oil
- salt & black pepper
- 2 cloves garlic
- 1 tsp fresh or dried rosemary
- 30g Gruyère cheese
Method:
Preheat the oven to 200°C (Gas mark 6/390°F). Lightly brush a baking tray with a little olive oil.
Wash the potatoes under cold running water, drain and gently pat dry with a clean tea towel.
Carefully cut thin slices ¾ of the way into each potato, being careful not to cut all the way through.
Place the potatoes on the oiled baking tray and brush all over with some of the oil.
Season well with salt and pepper before popping in the pre-heated oven to bake for 20 minutes.
As soon as you've put the potatoes in the oven, finely chop the garlic and add to the remaining oil, along with the chopped rosemary. Stir to combine then leave to infuse as the potatoes cook.
Finely grate the Gruyère cheese.
After 20 minutes in the oven, remove the potatoes and brush all over with the garlic infused oil.
Using a small spoon, carefully separate some of the potato slices and push the remaining garlic and rosemary between them.
Top each potato with some of the grated cheese until you've used it all up.
Return the potatoes to the oven and bake for a further 15-20 minutes until cooked through and golden.
Serve immediately.
We enjoyed ours with grilled chicken and steamed vegetables, it was a delicious healthy meal that went down well with the whole family!
Cypriot New Potatoes have recently arrived in Tesco stores and are available until the end of March.
Grace
Disclosure: This blog post and recipe video was commissioned by Tesco and Foodies100 to promote Tesco Cypriot New Potatoes. I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.
Mini Hasselback Potatoes with Garlic & Cheese
Ingredients
- 750 g bag Tesco Cypriot New Potatoes
- 2 tbsp oil
- salt & black pepper
- 2 cloves garlic
- 1 tsp fresh or dried rosemary
- 30 g Gruyère cheese
Instructions
- Preheat the oven to 200°C (Gas mark 6/390°F). Lightly brush a baking tray with a little olive oil.
- Wash the potatoes under cold running water, drain and gently pat dry with a clean tea towel.
- Carefully cut thin slices ¾ of the way into each potato, being careful not to cut all the way through.
- Place the potatoes on the oiled baking tray and brush all over with some of the oil.
- Season well with salt and pepper before popping in the pre-heated oven to bake for 20 minutes.
- As soon as you’ve put the potatoes in the oven, finely chop the garlic and add to the remaining oil, along with the chopped rosemary. Stir to combine then leave to infuse as the potatoes cook.
- Finely grate the Gruyère cheese.
- After 20 minutes in the oven, remove the potatoes and brush all over with the garlic infused oil.
- Using a small spoon, carefully separate some of the potato slices and push the remaining garlic and rosemary between them.
- Top each potato with some of the grated cheese until you’ve used it all up.
- Return the potatoes to the oven and bake for a further 15-20 minutes until cooked through and golden. Serve immediately.
I hope you enjoyed this delicious recipe, please pin it if you did! For more delicious family friendly dinner ideas and recipes, check out the Family Friendly Meals section here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
Rebecca Beesley says
what a cute idea! I've just bought some of these at Tesco yesterday - hoping to make a nice recipe with them tomorrow. x
Midge says
These are so cute! Definitely going to have to give these a go with a few Peachick safe swaps! Yum! x