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Hasselback Potatoes with Blue Cheese and Crispy Sage

8-10 (as a canape)

1 hour 15 mins

Guaranteed to be devoured at any social gathering. Who can resist a hot cheesy potato?

4 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃.
  2. Use a small sharp knife to slice at roughly 4mm intervals along the width of each potato, without cutting all the way through.
  3. Prepare a large baking sheet by adding the olive oil and two tablespoons of butter. Place it into the preheated oven until the butter melts.
  4. Add the potatoes to the tray with a good pinch of salt and pepper. Shake and coat well with the butter.
  5. Roast for 45-60 mins, until golden and cooked through. Turn the potatoes and baste with butter every 15 minutes.
  6. Melt one tablespoon of butter in a frying pan. When the butter is foaming, add the sage leaves. Fry for one minute until crisp, then drain on kitchen paper. Reserve the melted butter from the pan.
  7. When the potatoes are cooked through, take them out of the oven and pour over the sage butter. Add a piece of cheese to each potato and top with a sage leaf. Return the tray to the oven until the cheese starts to melt. Serve immediately.


  • 1kg organic new potatoes, washed
  • 3 tbsp organic butter
  • 20g organic sage leaves, picked
  • 200g beauvale cheese, cut into pieces roughly half the size of the potatoes

What you'll need

  • 3 tbsp olive oil
  • salt and pepper

Suitable for

  • Gluten free

What’s in this recipe

Burgess Farm

Organic Salad Potatoes - Washed

1 Bag (~1kg)



Yeo Valley

Organic Salted Butter

1 Block (250g)