Cheese, caramelised onions and spuds? HEAVEN

Let’s talk SPUDS! These beauties are crispy, soft and delicious. This caramelised version takes your classic hasselback and takes it to a whole new level by loading it with caramelised onion, cream cheese, garlic, butter. It’s a true show-stopper.

If this is the first time you’ve made a hasselback, I promise it’ll be worth it. It’s like a crispy jacket potato and a big tray of dauphinois had a baby, these gloriously glazed tatties are perfect alongside a steak or nice chunk of juicy roast chicken. Serve them on your next Sunday roast for a creamy, onion-y treat.

In terms of your shopping list, all you’re going to need to pick up is:

2 medium white onions, finely sliced
2 tbsp soft light brown sugar
4 tbsp white wine vinegar
100ml water
2 cloves of garlic, minced
1 tbsp butter
2 baking potatoes
2 tbsp of cream cheese (plain or herbed, whatever takes your fancy)
Oil/salt/pepper

Hassel your backs

Pop your oven on to preheat to 180ºc fan/200ºc/400ºf. Get 2 utensils that are the same height, like 2 wooden spoons or chopsticks, and place them either side of your Maris pipers. Use a sharp knife to cut slits all the way across the potato, using the utensils to stop you cutting all the way through. Drizzle over a little oil and season generously with salt and pepper, then use your hands to really massage it into each of the slices. Really get it in there, because that’s what will make it crispy!

Place the spuds onto a baking tray and bake for 30 minutes, until just starting to turn golden. Meanwhile, get your onions cooking.

Caramelise those onions!

For your delicious jammy and caramelised onions, get them all into a saucepan over a medium heat with a little drizzle of oil. When they’re starting to colour slightly, mix together the sugar, vinegar and water together until dissolved. Tip the mixture into your onions and turn down the heat to medium low, then allow to cook for 20-30 minutes until golden brown, tacky and caramelised.

Leave your onions to cool, then scoop half of them into a mixing bowl with the cream cheese. Keep the other half of the onions back to spoon over the top of your potato later. In a little bowl on the side, mix together the butter and garlic and season with a pinch of salt and pepper.

Stuff little spoonfuls of your cream cheese and onion filling in between every other cut or so on your hasselback potatoes. Get as much as you can in there! That’s where the flavour is. Melt down your butter and garlic mix, then SLATHER it all over your hasselbacks. Get the tray back into the oven and give a final roast for 15-20 minutes until golden brown, bubbling and delicious.

Get stuck in babs

Look at her, in all her glory. She’s creamy, she’s crispy, she’s salty – what more could a girl want? Dive into one of my favourite ways to eat a spud, and if you want a little video, have a look over on my Youtube channel. If you REALLY want to be one of the good eggs, go and buy my new baby THE POTATO BOOK! Thanks babs x