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Hasselback Potatoes With Spicy Chorizo Cream Sauce

This is, hands down, my new favourite way to cook potatoes. Hasselback potatoes are created by thinly slicing a skin-on potato almost to the bottom, but leaving the potato intact, and then baking in the oven. These crispy little beauties become vessels of flavour, ready to receive anything you might want to throw at them.

A neat little trick to get these just right is to place two wooden spoons on the chopping board either side of the potato, so the knife hits the spoon handles, preventing you from slicing all the way through, and producing uniform ridges.

Rub with olive oil and sea salt, bake them in the oven and they are an incredible addition to any meal, and they will up your presentation game no end. But take it a step further and you’ll be in potato heaven. These gorgeous little things trap flavour in their grooves, and so become a culinary canvas with endless possibilities. You can treat them like jacket potatoes or loaded fries and smother them with your favourite toppings. They hold sauce particularly well, which is why I created this recipe for Hasselback Potatoes With Spicy Chorizo Cream Sauce.

This dish works perfectly as a decadent side dish for a dinner party, or even on its own as an indulgent snack. The sauce can be kept separate and drizzled over the potatoes on the plate, but by covering them in the sauce and baking them a second time, topped with melted cheese, it becomes a different animal altogether.


  • 12 Medium Sized Potatoes
  • Olive oil
  • Sea Salt
  • 1 Leek
  • 4 cloves of Garlic
  • 3 Red Chillies
  • Chorizo (about 3 in, roughly 100g)
  • 400-500g Tomato Passata
  • Pinch of Sugar
  • Juice of 1 Lime
  • 4tbsp Extra Thick Double Cream
  • 150g Mature Cheddar Cheese
  • 1/2 a Green Pepper
  • Handful of Fresh Coriander


  1. Preheat oven to 200c/Gas Mark 6/395f
  2. Wash and dry the potatoes. Slice the potatoes thinly, leaving about half an inch at the bottom to hold them together. Use the wooden spoon method described above to achieve this easily. Pat dry with paper towel.
  3. Drizzle with a decent olive oil – very important, don’t use cheap olive oil as it will ruin the flavour of your food (I recommend this one, as it’s good quality and not too expensive). Sprinkle each potato with sea salt and then rub the oil and salt all over them, making sure you get into the grooves.
  4. Place on a baking sheet and bake in the oven for around 45 minutes until golden brown and crispy.
  5. In the meantime, slice the leek lengthways into quarters, and then slice into small, 1cm pieces. Finely chop the garlic and slice the chillies. Dice the chorizo, around 1cm cubes.
  6. Heat a large frying pan to a medium heat, then add a good glug of olive oil. Add the leeks to the pan and soften for a few minutes. Add the garlic and chillies and cook for a further minute or two to infuse the flavour. Slightly increase the heat, then add the chorizo and fry until the cubes are slightly crisp on the edges.
  7. Add the tomato passata and simmer for 5-10 minutes to thicken. Taste, then add sea salt, a sprinkle of sugar and the lime juice, tasting and adjusting in between until you are happy with the flavour balance.
  8. Turn down the heat and stir in the double cream. Allow to simmer for a few minutes, longer if the sauce needs to thicken. Roughly chop and stir in most of the coriander, reserving some for garnish. Remove the sauce from the heat.
  9. When the potatoes have cooked for 45 minutes and are crisp and golden, remove from the oven and transfer to an ovenproof dish just large enough to hold them in a single layer. Increase the oven temperature to 220c/Gas Mark 7/425f. Cover the potatoes with the sauce and grate the cheese on top.
  10. Return to the oven for 15-20 minutes, or until the cheese has melted and become golden brown.
  11. Remove from the oven and garnish with chopped green pepper for extra crunch and the remaining coriander.

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