Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Cut the potatoes at short intervals with a sharp knife, stopping short of cutting all the way through; see the image for direction.
Arrange on a baking tray and rub with 1 tbsp olive oil. Season with salt and pepper.
Bake the potatoes until the flesh is soft and the skin is golden-brown and crisp, about 1 hour.
In the meantime, heat the remaining olive oil in a frying pan set over a moderate heat. Add the chorizo, frying until golden-brown, breaking it up with a wooden spoon, about 6-8 minutes.
Using a slotted spoon, remove it to a plate lined with kitchen paper to drain. Reduce the heat under the pan to medium.
Add the red onion and a pinch of salt, sautéing until softened, about 3-4 minutes.
Remove the pan from the heat and stir in the tomatoes, chopped parsley, and some salt and pepper to taste. Transfer to a serving jar or bowl.
Remove the potatoes from the oven when ready. Cut most of the Chavroux goat’s cheese logs into thin rounds, sliding them into the potato slits. Crumble the remaining goat’s cheese.
Place the potatoes on a platter or tray and garnish with the chorizo crumbs, crumbled goat’s cheese, tomato salsa, and some coriander sprigs.
These Hasselback potatoes loaded with Chavroux log and chorizo, creating a perfect appetiser that’ll impress friends and family alike.
4 medium baking potatoes
2 tbsp olive oil, divided
200 g chorizo, skin removed
1 small red onion, diced
225 g | 1 1/2 cups cherry or baby plum tomatoes, halved
1 small handful coriander, chopped, plus extra to serve
2 Chavroux goat’s cheese logs
flaked sea salt, e. g. Maldon
freshly ground black pepper
View Method
Recipe Method
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Cut the potatoes at short intervals with a sharp knife, stopping short of cutting all the way through; see the image for direction.
Arrange on a baking tray and rub with 1 tbsp olive oil. Season with salt and pepper.
Bake the potatoes until the flesh is soft and the skin is golden-brown and crisp, about 1 hour.
In the meantime, heat the remaining olive oil in a frying pan set over a moderate heat. Add the chorizo, frying until golden-brown, breaking it up with a wooden spoon, about 6-8 minutes.
Using a slotted spoon, remove it to a plate lined with kitchen paper to drain. Reduce the heat under the pan to medium.
Add the red onion and a pinch of salt, sautéing until softened, about 3-4 minutes.
Remove the pan from the heat and stir in the tomatoes, chopped parsley, and some salt and pepper to taste. Transfer to a serving jar or bowl.
Remove the potatoes from the oven when ready. Cut most of the Chavroux goat’s cheese logs into thin rounds, sliding them into the potato slits. Crumble the remaining goat’s cheese.
Place the potatoes on a platter or tray and garnish with the chorizo crumbs, crumbled goat’s cheese, tomato salsa, and some coriander sprigs.
