Caramelised onion and cream cheese hasselback potatoes

Crispy on the outside, creamy on the inside, and topped with a zesty Spanish-inspired bravas sauce, this dish is a tantalising twist on classic comfort food.

By Poppy O’Toole
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This dish has been assigned a Nutri-Score of C, indicating it is moderately healthy. The potatoes provide complex carbohydrates and fibre, while the cream cheese adds calcium and protein. However, the oil content and added sugar in the caramelised onions contribute to a higher calorie count. The vegetable components, including leeks and tomatoes in the sauce, offer vitamins and antioxidants, balancing the overall nutritional profile.

Ingredients

For the hasselback potatoes

• baking potatoes 2
• vegetable oil 2 tbsp
• salt and freshly ground black pepper to taste

For the patatas bravas sauce

• garlic bulb 1
• olive oil 2 tbsp
• onion 1, finely chopped
• tomato purée 1 tbsp
• smoked paprika 1½ tsp
• sherry vinegar 2 tsp
• vegetable stock 250ml/9fl oz
• chopped tomatoes 200g tin
• salt and freshly ground black pepper to taste

For the caramelised onion filling

• vegetable oil 2 tbsp
• onions 4, finely sliced
• soft light brown sugar 2 tbsp
• white wine vinegar 4 tbsp
• full-fat cream cheese 4 tbsp (plain or herb)
• butter 1 tbsp
• garlic cloves 2, crushed

For the scorched leeks

• leeks 2 small, topped and tailed
• olive oil 2 tbsp
• vegetable stock 100ml/3½fl oz
• salt and freshly ground black pepper to taste

Method

1. Prepare the hasselback potatoes

Preheat the oven to 200C/180C Fan/Gas 6. Place two wooden spoons on a chopping board and position a potato between them. Using a sharp knife, make cuts across the potato, almost slicing through but stopping at the spoons. Repeat with the second potato. Arrange the potatoes on a baking tray, drizzle with oil, ensuring it gets into the cuts, and season with salt and pepper. Bake for 30 minutes.

2. Roast the garlic

Cut the top off the garlic bulb, drizzle with olive oil, and sprinkle with salt. Wrap in kitchen foil and place in the oven alongside the potatoes for about 45 minutes until softened. Allow to cool slightly after roasting.

3. Caramelise the onions

Heat the oil in a saucepan over medium heat and fry the onions. Once they start to colour, add a mixture of sugar, vinegar, and 100ml water. Cook for 20-30 minutes over medium-low heat until golden and caramelised. Remove from heat and let cool.

4. Prepare the filling

Mix half of the caramelised onions with the cream cheese in a bowl. In a separate bowl, combine the butter and crushed garlic.

5. Stuff and finish the potatoes

Remove the potatoes from the oven and carefully stuff the cheese and onion mixture between each cut. Drizzle garlic butter over each cut and return to the oven for another 20 minutes until golden. Keep warm.

6. Make the bravas sauce

Heat oil in a saucepan and fry the chopped onion until softened. Squeeze the roasted garlic into the pan and stir. Add tomato purée and paprika, cooking for 2-3 minutes until darkened. Deglaze with sherry vinegar, add stock and tomatoes, and simmer for 10-15 minutes until reduced and thick. Blend until smooth and season to taste.

7. Prepare the scorched leeks

Halve the leeks lengthwise, wash thoroughly, and dry. Heat oil in a frying pan until smoking hot. Char the leeks cut-side down until dark brown. Add stock, reduce heat, cover, and cook for 5-7 minutes until tender. Season with salt and pepper.

8. Serve

Plate the hasselback potatoes with the bravas sauce, reserved caramelised onions, and scorched leeks for a delightful Spanish-inspired vegetarian feast.

Suggested Wine Pairing

Majestic: La Vieille Ferme Blanc 2023

This crisp and refreshing white wine from the Rhône Valley complements the creamy and spicy elements of the dish. Its notes of citrus and white flowers cut through the richness of the cream cheese, while its subtle herbal undertones enhance the flavours of the bravas sauce.

Tesco: Finest Premier Cru Chablis 2022

A classic Chablis with its characteristic minerality and crisp acidity provides a perfect counterpoint to the caramelised onions and creamy texture of the potatoes. The wine’s subtle oak influence harmonises with the smoky notes from the paprika in the sauce.

Sainsbury’s: Taste the Difference Albariño 2023

This zesty Spanish white wine from Galicia offers a regional pairing that complements the dish beautifully. Its bright citrus and stone fruit flavours balance the richness of the cream cheese, while its mineral finish refreshes the palate between bites of the spicy bravas sauce.

What can you serve with this

1. Green salad: A light, crisp salad with a simple vinaigrette provides a refreshing contrast to the rich, creamy potatoes.
2. Grilled vegetables: Charred bell peppers or zucchini add a smoky flavour that complements the bravas sauce.
3. Crusty bread: Perfect for soaking up any extra sauce and adding texture to the meal.
4. Garlic aioli: A traditional accompaniment to patatas bravas that adds an extra layer of creamy garlic flavour.
5. Manchego cheese: Slices of this Spanish cheese offer a salty, nutty contrast to the dish.

Nutri-score Health Check

This caramelised onion and cream cheese hasselback potato dish has been assigned a Nutri-Score of C, indicating it is moderately healthy. The score takes into account both positive and negative nutritional factors:

Positive factors: – Potatoes provide complex carbohydrates and fibre – Vegetables (onions, leeks, tomatoes) offer vitamins and minerals – Cream cheese contributes calcium and protein

Negative factors: – High oil content increases calorie and fat levels – Added sugar in the caramelised onions – Full-fat cream cheese adds saturated fat

The bravas sauce adds beneficial lycopene from tomatoes, but also increases sodium content. Overall, while this dish offers some nutritional benefits, it should be enjoyed in moderation as part of a balanced diet. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

• Can I make this dish ahead of time? You can prepare the components separately and assemble just before baking for the final 20 minutes.
• What type of potatoes work best for this recipe? Starchy baking potatoes like Russet or Maris Piper are ideal for achieving a crispy exterior and fluffy interior.
• Can I make this dish vegan? Yes, substitute the cream cheese with a vegan alternative and use plant-based butter for a dairy-free version.
• How spicy is the bravas sauce? The sauce is mildly spicy. Adjust the amount of smoked paprika to increase or decrease the heat level.
• Can I use a different cheese for the filling? Absolutely! Goat cheese or a mild blue cheese could work well as alternatives to cream cheese.

Storing FAQ

• How long can I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
• Can I freeze this dish? While possible, freezing may affect the texture of the potatoes. It’s best enjoyed fresh.
• How should I store the bravas sauce separately? Keep in an airtight container in the refrigerator for up to 5 days.

Reheating FAQ

• What’s the best way to reheat the potatoes? Reheat in a preheated oven at 180C/160C Fan for about 15-20 minutes until heated through.
• Can I microwave the leftovers? While possible, microwaving may make the potatoes soggy. Oven reheating is preferred for maintaining crispiness.
• How should I reheat the bravas sauce? Gently warm in a saucepan over low heat, stirring occasionally, or microwave in short intervals, stirring between each.