Triple-cooked Cheesy Hasselback Potatoes
Recipe by: Tumi Mogoai
INGREDIENTS
2 large potato
100g Clover cheese (of your choice, sliced)
handful of basil leaves
3 tbsp. sundried tomatoes
½ cup breadcrumbs
¼ flour
1 tbsp. crushed garlic
2 tbsp. salted butter (melted)
1 large egg
salt and pepper to taste
oil for frying
METHOD
1st - With the skin on, parboil your potatoes in generously salted water until they slightly give way when poked with a fork.
Once cooked, chill in the fridge. When the potatoes have fully cooled down, make a couple of slits through the potato not going all the way through. Be extra careful, as potato is already par-cooked.
2nd - Bread the potato in the flour, egg then breadcrumbs and deep fry until slightly golden.
3rd – fill each of the slits with one basil leaf, slice of cheese, and sundried tomatoes. You don’t have to fill all the slits. Stir the garlic and melted butter together and brush this over the potato and bake in the oven for 10 min at 180C.
Serve and enjoy.
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