Cheesy Hassleback Potatoes with Chimichurri

Name: Cheesy Hassleback Potatoes with Chimichurri
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 2
Ingredients: 600 g fingerling potato; 70 g gratin cheese, shredded; 20 g jalapeño, canned; 15 g cilantro, fresh; 15 g parsley, fresh; 5 g oregano, fresh; 1 shallot; 7 tbsp olive oil; 2 tsp cayenne pepper; 2 tsp oregano, dried; 2 tbsp red wine vinegar; 1 clove(s) garlic

45 min

Veggie

50524

For 2 Portions

600 g

fingerling potato

70 g

gratin cheese, shredded

20 g

jalapeño, canned

15 g

cilantro, fresh

15 g

parsley, fresh

5 g

oregano, fresh

shallot

7 tbsp

olive oil

2 tsp

cayenne pepper

2 tsp

oregano, dried

2 tbsp

red wine vinegar

1 clove(s)

garlic

pepper

salt

1. All set?

2. Preheat oven to 425°F (fan).

3. Wash and dry fingerling potatoes. Put them, one at a time, between two chopsticks and cut notches very close together at about 1/10″ intervals. Make sure you don’t cut all the way through.

Cheesy Hassleback Potatoes with Chimichurri

This is how you get the recipe: