Cheesy Hassleback Potatoes

I love these little Swedish delights, especially at this time of the year when the potato is new. They make a super crunchy side dish but they also work great as a canapé and they look incredible. I like to use a waxy baby potato as they hold their shape more and they are easier to cut. The longer, or more oval the better. The trick is to use a very sharp knife and make very thin cuts to the potato. I’ve made wider incisions to my spuds here as I wanted to create some more space in between for a cheese filling. You can even enjoy these cold the next day or why not pop one into your lunch box for a midday snack.

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What you’ll need: (serves 4-6)

  • 16 oval baby potatoes, skin on and washed
  • 2 cloves of garlic (these will flavour the potatoes when boiling)
  • 1 cup of grated vegan cheese, I’ve used Violife cheddar
  • Bunch of chives, chopped
  • Sea salt
  • 4 tablespoons of oil for roasting

hasslebacks-4

Method:

  1. Bring a large pot of water to the boil. Add some salt and the two cloves of garlic.
  2. Take a sharp knife and cut into the skin of each of the potatoes, just one line. This will prevent the skin from bursting in the hot water. Add the spuds to the water and cook for about ten minutes.
  3. Meanwhile preheat the oven to 200°C. Pour the oil into an oven tray and place in the oven. Strain the potatoes and set aside to cool a little.
  4. When cooled enough to handle, place one of the potatoes onto a desert spoon. Using a very sharp knife cut down as far as the spoon laving 4mm space between each cut. Repeat the process for all of the potatoes.
  5. Remove the oven tray from the oven and place over a medium heat on the hob. Carefully place each potato into the tray and spoon over some of the hot oil, making sure each of the potatoes has been covered well with oil. Sprinkle over some sea salt and return to the oven for about 40 minutes.
  6. Once cooked, remove the potatoes from the oven, sprinkle over some grated cheese and return to the oven for about 3 minutes or until the cheese has melted.
  7. Carefully remove the potatoes and sprinkle over some freshly chopped chives.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

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