This delcious side is perfect enjoy with your Sunday roast. Crispy and golden crispy hasselback potatoes baked in a creamy camembert and rosemary sauce.
Ingredients
50ml white wine
150ml water
1/2 tbsp cornflour
250g Camembert
New potatoes
Fresh rosemary
Method
Add the potatoes into a saucepan on a high heat and parboil for 7 minutes. Remove from the heat and allow to completely cool. Once cool, slice the potato half way down down with 1mm apart sections
In a separate pan, on a medium heat, add the white wine, water and cornflour and simmer to thicken for 2-3 minutes
Once it has thickened into a sauce, add in the camembert and break up with a spatula. Keep mixing until the camembert has melted and the sauce is velvety and smooth. Add in fresh rosemary and season with salt and pepper.
Add the sauce into an oven proof dish and place the hassleback potatoes in. Top with mozzarella and bake for 15 minutes on gas mark 5 / 190 degrees
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