Hot & Spicy

Hot Sauce Glazed Hasselback Potatoes

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Brace yourself. They’re hot. These snack-sized Hasselback Potatoes are absolutely covered in our Ghost Pepper Ketchup, so you just know they’re going to be spicy (and delicious)!

Author:

Sauce Shop

Image of Hot Sauce Glazed Hasselback Potatoes

Ingredients

10 Baby potatoes
100g Cheddar cheese
5 teaspoons of Olive oil
Salt and pepper, to taste
Sauce Shop Ghost Pepper Ketchup
Sauce Shop Ranch Mayo (for dipping)

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Directions

Preheat your oven to 200°C.
Wash and scrub the potatoes thoroughly. Pat them dry with a paper towel.
Place a potato on a cutting board and make thin slices across the entire length of the potato, being careful not to cut all the way through. Use chopsticks or wooden spoons on either side of the potato to prevent cutting through.
Place the sliced potatoes on a baking sheet. Use a pastry brush to generously brush olive oil over each potato, ensuring the oil gets into the slices.
Bake the potatoes in the preheated oven for about 30 minutes or until the edges are crispy and the insides are tender.
Take the potatoes out and carefully place the sliced cheese between the slices.
Then take your Ghost Pepper Ketchup and use a pastry brush to brush a generous amount over the potatoes (use more if you want them extra hot).
Alternatively, you could use some of our other hot sauces if you have them. Try Buffalo Hot Sauce or Sriracha Chilli Sauce.
Cook for a further 15 minutes, until the cheese is melted and the skins are crispy.
Allow the potatoes to cool for a few minutes before serving. If needed, dip them into our Ranch Mayo to slightly lessen the heat.