Hasselback potatoes with Mature Cheddar and salsa

Name: Hasselback potatoes with Mature Cheddar and salsa
Ingredients: 600 g potatoes; 75 g salt; 1 l water; 2 sprigs rosemary; 150 g Castello® Tickler™ extra mature cheddar; 150 g semi-dried tomatoes; ½ dl olive oil; 1 clove garlic; 2 tbsp sherry vinegar; 4 anchovies; 2 sprigs rosemary

Potatoes with a potent punch - our recipe for Hasselback potatoes with Mature Cheddar and salsa is a recipe for big flavours. A baked a potato with fruity and crumbly cheddar is intense as it is. Add a salsa of semi-dried tomatoes, fresh garlic and anchovies, and you get potatoes powerful enough to serve on their own.

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ingredients

600 g potatoes
75 g salt
1 l water
2 sprigs rosemary
150 g Castello® Tickler™ extra mature cheddar
150 g semi-dried tomatoes
½ dl olive oil
1 clove garlic
2 tbsp sherry vinegar
4 anchovies
2 sprigs rosemary

preparation

Preparation:

1. Wash the potatoes and gently scrub away any dirt – but do not peel. 2. Add 1 litre of water to a pan with 75g salt, potatoes and rosemary. 3. Bring to a boil and let the potatoes cook for 15 minutes. 4. Carefully make a cut on the top of the potato without cutting all the way through. If you should cut all the way through just use a wooden toothpick to secure it. 5. Add a slice of Castello® Tickler Extra Mature Cheddar where you’ve cut the potato. 6. Place the potatoes in a baking tray and bake at 225°C for 20 minutes. 7. Blend semi-dried tomatoes with olive oil, garlic, vinegar, anchovies and rosemary to a smooth salsa. 8. Season with sherry vinegar, salt and pepper. 9. The anchovies are fairly salty so make sure to taste before seasoning. 10. Sprinkle some fresh rosemary on the baked potatoes and serve with the salsa.

Serving Suggestion

We suggest that you pair this tapas dish with a red wine. A modern style Rioja or Ribera del Duero Tempranillo without too much oak maturing would fit perfectly with this tapas recipe.