Cheese Chilli Garlic Hasselback Potatoes.
Potatoes are love and a snack that tastes so good is sheer pleasure. Crisp on the outside and tender inside but bursting with flavours makes it so delicious.
Adding this as a side with my favourite roasted tomato and garlic soup make my meal complete. It’s super comforting on a winter evening or a fun dish when entertaining guests.
How to make it –
Scrub and clean around 12 – 15 small/medium sized potatoes. Do not peel. Keep chopsticks on both sides of the potatoes and make cuts until the knife touches the chopsticks. This way you don’t slice through the potatoes completely.
Using a chopper, finely chop 1/3 cup coriander leaves, 4-5 green chillies, 12-15 garlic cloves. Transfer them in a bowl. Add salt to taste and 3 tbsps olive oil. Mix everything well. Coat the potatoes in this mix and using a small spoon, randomly fill some mix inside the cut cavities. Let it rest for 15 mins.
Meanwhile preheat the oven at 180 C fan assisted. Grease a baking tray with olive oil. Place the potatoes in it and roast it for 25 mins. Meanwhile grate 1/4 cup cheese of choice. I used mozzarella and cheddar. Take out the tray, brush a little olive oil again on top of potatoes and sprinkle cheese on top and carefully using a fork push some cheese inside the cavities. Then put it back to the oven and roast for another 10 mins at 170 C fan assisted.
The roasting time depends on the oven so roast the potatoes until they are almost cooked by inserting a knife in one of the potatoes. Add the cheese only after that.
Once the cheese is browned take it out of the oven and serve with dips of choice. Garnish with a little more chopped cilantro.
Enjoy!!!
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Cheese Chilli Garlic Hasselback Potatoes
Ingredients
- 12-15 Pcs Potatoes - small to medium sized
- 1/3 Cup Coriander leaves more to garnish
- 4-5 Pcs Green chillies
- 12-15 Cloves Garlic
- 3 Tbsps Olive oil more to grease the baking tray and brush later
- Salt to taste
- 1/4 Cup Cheese - mozzarella and cheddar
Instructions
- Scrub and clean around 12 - 15 small/medium sized potatoes. Do not peel. Keep chopsticks on both sides of the potatoes and make cuts until the knife touches the chopsticks. This way you don’t slice through the potatoes completely.
- Using a chopper, finely chop 1/3 cup coriander leaves, 4-5 green chillies, 12-15 garlic cloves. Transfer them in a bowl. Add salt to taste and 3 tbsps olive oil. Mix everything well. Coat the potatoes in this mix and using a small spoon, randomly fill some mix inside the cut cavities. Let it rest for 15 mins.
- Meanwhile preheat the oven at 180 C fan assisted. Grease a baking tray with olive oil. Place the potatoes in it and roast it for 25 mins. Meanwhile grate 1/4 cup cheese of choice. I used mozzarella and cheddar. Take out the tray, brush a little olive oil again on top of potatoes and sprinkle cheese on top and carefully using a fork push some cheese inside the cavities. Then put it back to the oven and roast for another 10 mins at 170 C fan assisted.
- The roasting time depends on the oven and the size of potatoes so roast the potatoes until they are almost cooked by inserting a knife in one of the potatoes. Add the cheese only after that.
- Once the cheese is browned take it out of the oven and serve with dips of choice. Garnish with a little more chopped cilantro.Enjoy!!!
