Hasselback potatoes with pepperoni

Season
Spring/Summer
Skill level
Simple
Preparation Time
20 minutes
Cooking Time
40 minutes
Serves
Serves 4
Categories
Gluten-free
Categories
Side dish
Categories
Indulgent

Special edition BBQ recipe - developed by Hoggy's Grill

If you're looking to try something different with your New potatoes, these hasselbacks are guaranteed to go down a treat with your BBQ spread. Add slices of pepperoni or salami for extra flavour.

Additional Ingredients

  • 12 individual New potatoes
  • 150g melted butter
  • 24 slices pepperoni or salami or your choice, cut in half
  • Parmesan cheese to sprinkle

Method

  1. 1Preheat your grill for indirect cooking to approximately 190°C / Fan 170°C / Gas 5.
  2. 2Thinly slice vertically each potato, leaving 1cm unsliced at the bottom. Helpful tip: if you slice off the bottom of the potato making it flat, then use 2 wooden spoons either side of your potato to prevent your knife being able to reach the cutting surface!
  3. 3Place your potatoes, flat side down, directly onto the grill and brush the cut sections with melted butter.
  4. 4Spread the pepperoni slices on the grill next to the potatoes and crisp up (approximately ten minutes). Remove from heat.
  5. 5After 20 minutes, brush again with melted butter and lay the potatoes on their sides.
  6. 6After another ten minutes, brush again with melted butter and change sides.
  7. 7After a further ten minutes, turn the potatoes back onto the flat side. At this point, the potatoes should have opened up and have a golden-brown colour. Leave a little longer if they do not look like this!
  8. 8Add four slices of crisped pepperoni per potato and serve with a sprinkling of parmesan cheese and your favourite sauce.