Mini Hasselback Potatoes - Primula
 
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Mini Hasselback Potatoes

Cheesy. Crispy. Delicious. Our Mini Hasselback Potatoes topped with Primula Original and pickled onion certainly look fancy, yet they’re surprisingly easy to make (Sssh, don’t tell anyone). Crispy on the outside and soft and velvety on the inside, these beauties are the perfect appetizer for your festive gathering.
What you need
What you need
  • 1.5kg new potatoes
  • 3 garlic cloves, sliced
  • 3 tbsp olive oil
  • Dill, to garnish
  • 1 tube Primula Original Cheese
  • Super quick pickled onion:
  • 1 red onion, thinly sliced
  • 100ml white vinegar
  • 2 tbsp caster sugar
  • 2 tsp salt
  • 1 garlic clove (optional)
How you do it
How you do it
  • Preheat the oven to 200°C.

  • Slice the potatoes at regular intervals without cutting all the way through.
  • Put the potatoes in a large baking tray and coat with the garlic and oil. Season to taste.
  • Place in the preheated oven for 1 hour – 1hr 20min. Toss occasionally to ensure an even golden colour.
  • Meanwhile, prepare the super quick pickled onion:
  • Add the vinegar, icing sugar and salt to a bowl and mix well.
  • Add the red onion mix.
  • Set aside until ready to serve.
  • To serve, top the potatoes with Primula Original Cheese, pickled onion, and garnish with dill.
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