I’ve seen Hasselback spuds plenty of times before and thought “those look nice”, but never got around to making them. So whilst thinking of something new to cook up and time being a little short of late, my thoughts turned to the simple but mighty spud.

Enter the Hasselback, but it needed a FatSteak twist to grace these pages.
Who better to turn to than our good old friend chorizo. Covered with a generous helping of butter, some garlic and a couple of hours in the oven, topped with cheese and it all turned out good.

Step 1 - Cut and slice

• With two wooden spoons either side of your spud, slice down. The spoon handles will stop you cutting all the way through

• Thinly slice your chorizo

• Using a small knife, open the slits and put a slice of chorizo in each cut

• Put the spuds in a heat proof bowl(s)

Step 2 - Get cooking

• Heat up your oven to 160C

• Heat up a large knob of butter and some olive oil

• Crush some garlic and add to the butter and oil

• Don’t let the garlic burn, just warm it through

• Pour the hot buttery goodness over slits in the spuds and then roll the spuds to make sure they are fully covered

• Sprinkle generously with course salt

• Put in the over for around 2 hours

   

Step 3 - Get your cheese on

• At this point, you can just go at it or for a final touch slice some mozzarella and add on top

• Put in the oven until melted

• Finish with some chilli oil and a good few turns of black pepper

Hasselback & Chorizo JPs

• Vivaldi Spuds

• Chorizo

• Olive oil

• Butter

• Garlic

• Course sea salt

• Mozzarella