1833 Hasselback New Potatoes & Shallots

  • Serves: 2
  • Level: easy

    • Hasselback new potatoes and shallots stuffed with our 1833 vintage reserve cheddar and sage, roasted to perfection. Follow along with James here.


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
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    Shopping list

    • 100g 1833 Vintage Reserve cheddar, grated
    • 12 new potatoes, finely sliced Hasselback-style
    • 4-6 shallots, finely sliced Hasselback-style
    • 12 sage leaves, torn or roughly chopped
    • 1-2 tbsp olive oil
    • 1 tsp sage sea salt
    • 1/2 tsp cracked black pepper
    • Wild Garlic to serve (optional)

    1. Step 1

      Preheat your oven to 200˚C. Hasselback your potatoes and shallots carefully.

    2. Step 2

      Stuff with torn sage leaves and place on a roasting tray.

    3. Step 3

      Drizzle with oil, season with salt and pepper and roast for 30 mins. Then add grated 1833 cheddar and roast for a final 10-15 mins. Serve with a spoonful of wild garlic pesto.

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