The crispiest hasselback roasted potatoes with taleggio and Scotch bonnet gravy
Nanna Tate potatoes are hasselbacked, rubbed with a garlic and herb butter, then topped with taleggio and roasted until crisp. They are then finished with homemade pink pickled onions, a basil and parsley herb crumb made with Parmesan, and a spicy Scotch bonnet gravy.
Ingredients
Metric
Imperial
Garlic and herb compound butter
- 250g of unsalted butter
- 1 bunch of fresh parsley, finely chopped
- 1 bunch of fresh chives, finely chopped
- 4 garlic cloves, minced
- salt and pepper
Pink pickled onions
- 1 large red onion, finely sliced
- 250ml of water
- 150ml of white wine vinegar
- 75g of caster sugar
Hasselback roasted potatoes
- 700g of Nanna Tate potatoes
- flaky salt
Scotch bonnet gravy
- 1 red onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, minced
- 2 Scotch bonnet chillies, seeds removed and finely chopped
- 20g of butter
- 20g of plain flour
- 100ml of red wine
- 400ml of beef stock
- 1 sprig of rosemary
- 1 bay leaf
Herby crumb
- 40g of butter
- 150g of Panko breadcrumbs
- 1 handful of fresh parsley, finely chopped
- 1 handful of fresh basil, finely chopped
- 100g of grated Parmesan
- salt and pepper
Garnish
- 150g of taleggio, sliced into strips
- 5 rashers of streaky bacon, cooked until crisp and roughly chopped
Method
Preheat the oven to 190°C
Blitz all the ingredients for the compound butter in a food processor until combined, then transfer to a bowl
- 250g of unsalted butter
- 1 bunch of fresh parsley, finely chopped
- 1 bunch of fresh chives, finely chopped
- 4 garlic cloves, minced
- salt and pepper
Mix together all the ingredients for the pickled onions, stirring to dissolve the sugar. Set aside to pickle for at least 40 minutes
- 1 large red onion, finely sliced
- 250ml of water
- 150ml of white wine vinegar
- 75g of caster sugar
Place one potato between two chopsticks – these will act as guardrails to stop you from cutting all the way through the potato
- 700g of Nanna Tate potatoes
Cut the potato at 1/4 cm intervals down to the chopsticks – they will prevent you cutting all the way through
Repeat with the remaining potatoes
Rub all of the potatoes with the compound butter mix, and grease a baking dish with more butter
Add the potatoes to the buttered dish and dot around some extra butter
Roast the potatoes for around 50 minutes, but don’t turn the oven off after you take them out, as they will be finished with the taleggio
To make the Scotch bonnet gravy, first heat a dash of vegetable oil in a pan. Add in the onions, carrot and celery and cook for 10–15 minutes until soft, then add in the garlic and Scotch bonnet
- 1 red onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, minced
- 2 Scotch bonnet chillies, seeds removed and finely chopped
Once these have cooked down for another few minutes, add the butter and, once it’s melted, add in the flour and stir well to coat
- 20g of butter
- 20g of plain flour
Cook out the flour for a minute before adding in the red wine. Bring to a simmer and reduce by half, then add in the beef stock, stirring well to avoid any clumps. Add in the rosemary and bay leaf, then turn the heat down to low and simmer for 20 minutes
- 100ml of red wine
- 400ml of beef stock
- 1 sprig of rosemary
- 1 bay leaf
Once the gravy has simmered for 20 minutes, strain it through a fine mesh sieve then transfer to a clean saucepan. Reduce the gravy over a medium heat until it’s thick enough to coat the back of a spoon
For the herby crumb, melt the butter in a pan then, once melted, add in the panko breadcrumbs and toast until golden. Add in the herbs then mix in the grated parmesan and season with salt and pepper to taste
- 40g of butter
- 150g of Panko breadcrumbs
- 1 handful of fresh parsley, finely chopped
- 1 handful of fresh basil, finely chopped
- 100g of grated Parmesan
- salt and pepper
Place the taleggio around the roasted potatoes. Bake for another 10 minutes until melted, then top with the crispy bacon, herb crumb and pink pickled onions. Serve with a generous drizzle of the Scotch bonnet gravy
- 150g of taleggio, sliced into strips
- 5 rashers of streaky bacon, cooked until crisp and roughly chopped
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