There’s a craze going around at the moment for accordion potatoes on a stick. Have you seen them? It’s pretty novel. I’ve seen them at show days and carnivals and the occasional school fair. There’s a way of creating these accordion potatoes (also known as potato fans and hasselback potatoes) as a fancy side dish, which is what I decided to do with this recipe. I loved the crispy outer layer, which was flavoured with savoury garlic butter.
- 1 garlic clove
- 4 tbsp unsalted butter
- 2 large potatoes (you want the ones suitable for roasting)
- 1 1/2 cups grated cheddar cheese
- 1/4 cup sour cream
- 2 slices bacon, finely chopped
- 2 chives, sliced
- Preheat oven to 220C.
- Smash garlic and place in a small saucepan with butter. Melt over medium-low heat.
- Using a sharp knife, make crosswise cuts in each potato about 5mm apart, stopping about 10mm from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
- Bake potatoes for 30 minutes, the remove from oven and brush with remaining butter. Return to oven and bake for another 15 minutes.
- Using tongs, stuff potatoes with cheese between each of the slices. Sprinkle remaining cheese on top and cook until cheese has melted.
- Cook bacon until browned and crispy.
- When potatoes have cooked, remove from oven. Top with sour cream, bacon and chives, and serve.