Cheesy Chorizo Hasselback Potatoes with Soured Cream & Chive Dip
Ingredients
SERVES 4 – 6
FOR THE POTATOES
1kg medium sized potatoes
2 tbsp oil (we used rapeseed)
Sea salt and cracked black pepper
100g Wyke Farm Vintage, finely grated
100g chorizo, finely diced
FOR THE SOURED CREAM DIP
100g soured cream
50g mayonnaise
15g chives, finely chopped
Sea salt and cracked black pepper
TO SERVE
Chopped chive
Instructions
STEP 1
Preheat the oven 200C/180C fan/gas 6.
STEP 2
Place a potato in the bevel of a wooden spoon. Using a sharp knife, make thin incisions all along the potato without going all the way through. Repeat to all of the potatoes before placing in a baking tray.
STEP 3
Drizzle over the oil and generously season the potatoes with salt and pepper. Turn each potato, cut-side down and roast in the oven for 30 minutes.
STEP 4
Remove the potatoes from the oven and turn cut-side up. Roast for another 15 minutes.
STEP 5
Remove the potatoes once again and sprinkle first with the grated cheese, then the diced chorizo. Return to the oven for a final 10 minutes until the cheese has melted and the chorizo is crisp.
STEP 6
In the meantime, make the dip. Combine the soured cream, mayonnaise and chives in a bowl and season generously with salt and pepper.
STEP 7
Serve the potatoes hot, straight from the oven and spoon the dip into a small serving bowl. Finish the dish with a generous sprinkling of freshly chopped chive.
*Make this dish vegetarian by switching chorizo for 100g roasted red pepper. Simply, drain from the jar, rinse and dice. Sprinkle over the potatoes along with the cheese for the final 10 minutes of cooking. To give this dish a delicious crunch, remove potatoes from the oven and before serving, sprinkle with a handful for crispy fried onions.
