Hasselback potatoes with gorgonzola & honey

Name: Hasselback potatoes with gorgonzola & honey
Total time: 1 h 10 min
Yield: 12 to 14
Ingredients: 1 kg small-medium waxy potatoes; ½ a bunch of fresh rosemary (15g); 80 g unsalted butter (cold); olive oil; runny honey; 75 g Gorgonzola cheese

Roasted with rosemary

“Guests won’t be able to resist these bite-sized crispy potatoes, roasted with rosemary and honey and topped with crumbled Gorgonzola. ”

Serves 12 to 14

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Christmas Bonfire night recipes Thanksgiving Potato

Nutrition per serving

Calories 146 7%
Fat 7.9g 11%
Saturates 4.5g 23%
Sugars 2.5g 3%
Salt 0.2g 3%
Protein 3.1g 6%
Carbs 16.6g 6%
Fibre 1.1g -

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

Tap For Method

Ingredients

1 kg small-medium waxy potatoes
½ a bunch of fresh rosemary , (15g)
80 g unsalted butter , (cold)
olive oil
runny honey
75 g Gorgonzola cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

Preheat the oven to 200ºC/400°F/gas 6.
Make cuts across the width of each potato, 1 to 2mm apart, all the way along. Slice about two-thirds of the way into the flesh.
Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves.
Cube, then dot the butter over the base of a large roasting tray and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.

Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through, basting with the butter in the tray a few times during cooking and turning regularly until they are golden and crisp all over.
Drizzle all the spuds lightly with the honey, then return to the oven or another 5 minutes.
Remove from the oven and place the potatoes on a board or platter. Crumble over the gorgonzola and serve while still warm.