Hassleback potatoes cooked with a flavour filled Fetta, cream, garlic and rosemary sauce.
4 large waxy potatoes (we suggest Desiree or Dutch creams)
½ 200g pack Lemnos Smooth Fetta
300ml pouring cream
2 large garlic cloves, crushed
sea salt and freshly ground black pepper
1tbls fresh rosemary leaves
extra rosemary for garnish
Pre heat oven to 200oC
Peel the potatoes and cut them in half lengthways, then with the cut side down, cut the potatoes in fine slices every 5ml and about ⅔ of the way into the potato flesh. Place all the potatoes flat side down in a shallow ovenproof dish.
Using a fork mash the smooth Fetta until it forms a smooth texture then stir in the cream, garlic, salt and pepper. Pour the Fetta mix on and over the potatoes then sprinkle with rosemary leaves.
Bake in the oven for about 45 minutes or until the potatoes are tender and the sauce is golden brown. Serve with any grilled meat or fish you like and a salad.