Hasselback Potatoes with California Walnuts and Cheese
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Total Time
35 Mins
Serves
4
Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
INGREDIENTS
500 g Charlotte potatoes
1 tbsp olive oil
½ small red onion finely chopped
50 g California Walnuts roughly chopped
2 sprigs of thyme leaves only
50 g mature Cheddar grated
Chopped chives to serve
PREPARATION
Place a potato between the handles of 2 wooden spoons and cut down to the handles, 0.5cm apart (the spoons prevent the knife cutting all the way through the potato), repeat with the remaining potatoes. Cook in boiling water for 12-15 minutes until just tender and drain well.
Place the potatoes, cut side up, on a large sheet of foil in a single layer, season and drizzle with oil. Sprinkle over the onion, Walnuts, thyme and cheese. Wrap the foil up to seal, creating a tent effect. Place on a BBQ or griddle pan for 10-15 minutes until the cheese has melted.
