Rustic Hasselback Potatoes

A mild but very tasty veggie curry that takes just 15mins to make and is perfect for leftovers the next day.




Preheat oven to 180°C.


Make cuts about 2cm apart down the length of the potatoes and sweet potato. The aim is to not cut all the way through allowing the potatoes to stay connected.


Place the sweet potato onto a piece of foil (larger enough to wrap and seal) and, then 2 potatoes per piece of additional foil. Before sealing drizzle potatoes with olive oil and sprinkle with salt. Wrap and seal parcels.


Bake for 30 minutes then unwrap the foil to expose the potatoes and cook a further 20-30 minutes or until the potatoes are cooked when tested with a skewer.


While potatoes are cooking combine in a bowl the cottage cheese, chives and dill. Season to taste with salt and pepper. To serve spoon the cheese mix in between the potato slices. Drizzle lightly with olive oil.


4 large desiree potatoes

1 medium orange sweet potato

1 tablespoon extra virgin olive oil

1 teaspoon flaked salt

250g Brancourts Cottage Cheese (Classic, Lactose free)

2 tablespoons snipped chives

2 tablespoons chopped dill

Extra virgin olive oil to drizzle

Cracked black pepper