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Herbed Hasselback Potatoes with Blue Cheese Recipe

Herbed Hasselback Potatoes with Blue Cheese recipe


This is a yummy potato dish with slices that look like a fan. It has cheese and herbs. You bake it until it's crispy. It's good for a fancy dinner or a holiday meal.


1 kg baby potatoes
150 g blue cheese
75 g red currant jelly
2 tbsp olive oil
1 bunch of parsley
1 bunch of thyme
1 tbsp capers, rinsed and chopped
2 cloves of garlic, minced
1 lemon, zested and juiced
1 tsp whole grain mustard
100 ml extra virgin olive oil
Salt and pepper to taste


Preheat the oven to 200°C (392°F).
Place two chopsticks on a cutting board and put a potato between them. Cut thin slices into the potatoes, stopping at the chopsticks. Do this for all the potatoes.
Place the sliced potatoes on a baking tray. Drizzle with 2 tbsp of olive oil and sprinkle with salt. Bake for 60 minutes or until crispy and cooked through.
While the potatoes are baking, prepare the herb dressing. Finely chop the parsley and thyme leaves. Combine them in a bowl with the chopped capers, minced garlic, lemon zest, and juice.
Whisk in the whole grain mustard and slowly drizzle in the extra virgin olive oil while continuing to whisk. Season with salt and pepper.
Cut the blue cheese into small pieces that will fit into the potato slices.
Once the potatoes are baked, carefully insert the blue cheese pieces into the cuts of each potato.
Return the potatoes to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve the potatoes hot, drizzled with the herb dressing and a spoonful of red currant jelly on top.

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