Chorizo, Rosemary & Parmesan Hasselback Potatoes

Think you’ve eaten some of the best food in your life already? You’ve obviously never has these parmesan hasselback potatoes. These cheesy potatoes are one of the biggest treats you could ever wish for and the perfect side dish for any meal.

These droolworthy potatoes are the latest in our series of recipes that feature 7 simple ingredients and that any level of cook can take on.

You won’t be making these potatoes every single day of the week, but they are ideal for a special occasion. Prepare to wow your friends (or eat them all yourself!) with one of the tastiest potato dishes of all time.

Parmesan Hasselback Potatoes: Ingredients

Potatoes
Butter
Rosemary
Paprika
Garlic
Chorizo
Parmesan

Start by slicing the potatoes 3/4 of the way down. You’ll want to do this about a quarter of an inch, all the way along the potato. This might take some time to get it right so don’t rush it.

Mix the paprika with some olive oil to make a dip. You can then use a large piece of rosemary instead of a brush for the next step. This will ensure even more flavour!

Brush the paprika mix into every single slit in the potatoes. This is a delicate process and you don’t want to break and of the strands, so take your time.

Place the potatoes in an oven proof tray or dish and cook at 200C/400F for about 40 minutes. You will see the cracks in the potato slowly starting to open up.

Chop up the chorizo, garlic and rosemary, and mix with the softened butter. This topping is going to add a huge amount of flavour to the potatoes.

When you see that the potatoes are golden brown and soft through to the centre, add in the chorizo butter. You want to add a small amount to every single slit. This will take a while but will be well worth it.

You can use a large wooden stake or even a chopstick (wooden) to hold the potato together. Simply push it through the potato from one end to the other. Return the potatoes to the oven for 7/8 minutes.