Introducing New Hasselback Potatoes from Bannisters Farm

Hasselbacks are a baked potato, cut into deliciously crispy slices with soft fluffy middles. Originating in Sweden, Bannisters have brought them to Yorkshire and worked their baking expertise on these fabulous spuds. Extremely versatile and tantalisingly tasty, you can have so much fun with these. Time to get creative!


Ideal for:

  • Splendid side dishes, drizzled with flavoured oils and herbs

  • Children’s menus with fun fillings

  • Snazzy light bites or hot buffet ideas

Available in:












Standard - 1.6kg bags Baby - 2kg bags

Approx 11 per bag Approx 45 per bag

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Recipe - Dairy Hasselbacks and Slaw

Serves 5














Ingredients:

  • 5 Bannisters Yorkshire Family Farm Hasselbacks

  • 140g pancetta or bacon, diced

  • A splash of oil

  • 1 ½ red pepper, roughly chopped

  • 5 garlic cloves, peeled and left whole

  • 1 green chilli, sliced

  • 50g mozzarella, grated

  • 60g spring onions, sliced

  • 100g white cabbage, finely sliced

  • 100g red cabbage, finely sliced

  • 4 carrots, very finely sliced or grated

  • 1tbp barbeque sauce

  • 4 tbsp soured cream, plus extra to serve

  • Salt and pepper to season

Shop the ingredients to make this dish here


Method:

  • Cook the Bannisters Hasselbacks as per instructions but remove from the oven 10 mins before the end.

  • While the Potatoes are cooking, heat the oil in a frying pan over a high heat and add the pancetta pieces. Keep turning until slightly crispy. Remove the pancetta from the pan and put a side of now. Add the red pepper, chilli, half of the spring onions and whole garlic cloves to the pan and cook for 5 mins.

  • In a large oven proof dish, add the nearly cooked Hasselbacks, pancetta, red pepper, garlic cloves, chilli and grated mozzarella. Put it all back in the oven for the last 10 minutes.

  • Meanwhile, make the slaw by mixing the sliced white cabbage, red cabbage, carrots and remaining spring onions together with the soured cream.

  • Finally remove from the oven, serve with the slaw, an extra dollop of soured cream, a drizzle of barbeque sauce and a shake of salt and pepper.


Garlic & Parmesan Hasselbacks











Ingredients:

  • 8 Baby Hasselbacks

  • A splash of olive oil

  • 6 garlic cloves, peeled

  • Parmesan shavings

  • Flat leaf parsley

  • Seasoning

Shop the ingredients to make this dish here


Method:

  • Coat the potato Hasselbacks with olive oil. Lay in a single layer on a baking tray with the cloves of garlic and then cook per instructions.

  • Once the Hasselbacks are cooked, finish with a sprinkle of parmesan shavings, flat leaf parsley and seasoning (if desired).