I have always seen potatoes cooked this way and thought how great they looked, but never got round to actually trying them out until now. I also learnt from an unsuccessful tasting at a family roast dinner (I won’t name names), that these take a pretty long time to cook. We had a delicious roast beef dinner cooked for us and these potatoes looked the bee’s knees; but unfortunately they were absolutely rock hard in the middle, although the outside was still crispy and salvable. I think if I hadn’t experienced that I probably would have totally under-cooked them this time, so it does often help to learn from others mistakes.
As is very obvious, I am totally addicted to cheese, so I couldn’t help smothering these, and it was such a welcome addition. Be warned; this dish is highly addictive, so you may find yourself having to make them again and again and again (infact, I’m sure they go with everything)!
Serves 2-3 as a side dish
For the Potatoes
– 6 small-medium potatoes
– 2 tbsp corn oil
– 2 tbsp balsamic vinegar
– Salt and pepper
– 60g cheese – grated
– 1 large garlic – clove crushed
For the Sweet Tomato Dipping Sauce
– ½ tbsp. olive oil
– ½ red onion – finely chopped
– 7 cherry tomatoes – cut into quarters
– 1 clove garlic – crushed
– 1 tbsp balsamic vinegar
– ½ tbsp. tomato puree
– 2 tbsp water
– ½ tps mixed herbs
– 1 tsp sugar
Preheat the oven to 200g
Wash and scrub the potatoes and then dry them off with a clean towel
Make slices across the potatoes about 3-5mm apart, being careful not to cut all the way through the potato.
Mix together the oil and the vinegar and a good twist of salt and pepper
Lay the potatoes in a roasting dish, so the cut side is facing up and drizzle over in the oil and vinegar mix
Bake in the oven for about an hour until the centre is cooked through, they may need longer depending on their size.
In the meantime, to make the sweet tomato sauce, simply fry the onion in the olive oil for 4-5 minutes until just turning brown and then add the garlic for a further minute
Add all the remaining ingredients, bring it to the boil and them simmer for 10 minutes, stirring occasionally.
Remove the sauce from the heat and leave to cool slightly before whizzing into a paste.
Mix together the grated cheese, the garlic and a good twist of black pepper and shape into 6 flatish surfboard shapes, so they will lie over the top of the potato.
When the potatoes are cooked, place the cheese on top of each potato and place under the grill until the cheese has melted
Plate up with the dipping sauce and enjoy 😀