Bits on the side, RecipesAdam SmithMarch 22, 2019Potatoes, Chorizo, Cheese

Hasselback and Chorizo JPs

Bits on the side, RecipesAdam SmithMarch 22, 2019Potatoes, Chorizo, Cheese

I’ve seen Hasselback spuds plenty of times before and thought “those look nice”, but never got around to making them. So whilst thinking of something new to cook up and time being a little short of late, my thoughts turned to the simple but mighty spud.

Enter the Hasselback, but it needed a FatSteak twist to grace these pages.
Who better to turn to than our good old friend chorizo. Covered with a generous helping of butter, some garlic and a couple of hours in the oven, topped with cheese and it all turned out good.

Step 1 - Cut and slice

With two wooden spoons either side of your spud, slice down. The spoon handles will stop you cutting all the way through
Thinly slice your chorizo
Using a small knife, open the slits and put a slice of chorizo in each cut
Put the spuds in a heat proof bowl(s)

Step 2 - Get cooking

Heat up your oven to 160C
Heat up a large knob of butter and some olive oil
Crush some garlic and add to the butter and oil
Don’t let the garlic burn, just warm it through
Pour the hot buttery goodness over slits in the spuds and then roll the spuds to make sure they are fully covered
Sprinkle generously with course salt
Put in the over for around 2 hours

Step 3 - Get your cheese on

At this point, you can just go at it or for a final touch slice some mozzarella and add on top
Put in the oven until melted
Finish with some chilli oil and a good few turns of black pepper