Side

Hasselback Potatoes with Whipped Feta

Hasselback Potatoes with Whipped Feta combine crispy, thinly sliced potatoes with a creamy, tangy feta topping. The potatoes are baked to perfection, while the plant based whipped feta adds a smooth and flavourful contrast, making for a delightful and elegant side dish.

Cooking time1 hour
Preparation time30 minutes
Servings10 portions

recipe image Hasselback Potatoes with Whipped Feta

INGREDIENTS
PREPARATION

10 Maris Piper potatoes
200 g Flora Plant B+tter Unsalted
30 g fresh rosemary, roughly chopped
3 Garlic Cloves, finely minced
flaked sea salt and freshly ground pepper
200 g dried cranberries
300 g Violife Greek White Block
200 g Violife Creamy
200 ml Flora Plant Cream Double 31% Fat
50 ml olive oil

Wash and dry ten equally sized potatoes.
Using the handle of two spoons as a guide, cut down into the potatoes 5mm apart until you have cut all the way across the potato (width ways).
Melt the Flora Plant B+tter Unsalted, and add in the rosemary and garlic.
Place the potatoes in a heavy oven tray and brush heavily with the garlic and rosemary B+tter.
Season heavily with salt and pepper.
Place in a hot oven approximately 200C for around an one hour (depending on the size of your potatoes)
They should be golden brown and crispy on the outside.
Place 200g of the Violife Greek White Block, the Violife Creamy and the Flora plant cream with the olive oil together in a food processor or using a hand blender, blend until the consistency of thick whipped cream.
Season with salt and pepper and adjust the consistency with a little more Flora Plant Cream 31% or olive oil if required.
Rehydrate the dried cranberries in boiling water and sit for about 5 minutes, then drain.
Spread the whipped feta over the plate and place the garlic and rosemary roasted hassle back potatoes on top.
Top with the remaining Violife Greek White Block crumbled over the top, the cranberries and some more fresh rosemary freshly chopped.