Hassleback potatoes with sour cream

We love new potato season, and embracing our version of the Hasselback technique served with our Chargrilled Red Pepper Relish and sour cream, it's the perfect way to highlight this fresh, seasonal produce

Prep time: 15 minutes
Cooking time: 50 - 60 mins
Serves: 4

Recipe is great with...

Photo of related product - Chargrilled Red Pepper Relish

Chargrilled Red Pepper Relish


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  • 4 large baking potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch Sea salt, to taste
  • Pinch Freshly ground black pepper, to taste
  • 100g Irish cheddar cheese, thinly sliced
  • 4 green onions finely sliced
  • 200ml Sour cream, for serving
  • 1 jar Folláin Chargrilled Red Pepper Relish, for serving


  1. Start by preheating your oven to 220°C
  2. Prepare a baking sheet by lining it with parchment paper
  3. Wash and dry the potatoes thoroughly
  4. Place a potato between two chopsticks or wooden spoons to act as guides
  5. Make thin, evenly spaced slices across the potato, cutting down until your knife hits the chopsticks, ensuring the slices stay connected at the bottom
  6. Mix the olive oil with minced garlic, thyme, and rosemary. Brush this mixture over and in between the slices of each potato. Season generously with sea salt and freshly ground black pepper
  7. Place the potatoes on the prepared baking sheet
  8. Bake in the preheated oven for about 50-60 minutes, or until the potatoes are crispy on the edges and tender in the centre
  9. About 10 minutes before the potatoes are done, carefully insert slices of cheese in between the potato slices
  10. Return to the oven for the remaining cooking time, or until the cheese is melted and bubbly
  11. Once baked, remove the potatoes from the oven
  12. Sprinkle sliced green onions. Serve each potato with a dollop of sour cream and a generous spoonful of our Chargrilled Red Pepper Relish and a spoon of cream cheese on the side