Habanero Spiced Hasselback Potato loaded with roasted Tomato and Garlic


Serves 2 to 4
Prep time: 15 mins
Cook time 1hr


  • 6 medium sized to large potatoes
  • 2 Tomatoes
  • 6 tablespoons melted butter
  • Sprig Habanero Sauce 2 to 3 tbsp
  • Sprig Chipotle Smoked Sea Salt
  • Mozzarella Cheese Grated 3 cups
  • Sprig 6 Pepper Medley
  • Garlic 6 to 8 pods


  • Preheat oven to 2500°C).
  • Make thin (¼-inch approx.) slices across the potato, making sure you do not cut through the bottom of the potato.
  • Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
  • Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up.
  • In the meanwhile, roast the tomatoes and the garlic pods on a gas top until the skin of the tomato comes off.
  • Finely chop the tomatoes and the garlic and transfer to a mixing bowl. Add the grated cheese and Habanero Sauce. Mix well and set aside
  • Remove the potatoes and lower the oven heat to 180°C.
  • Place approx. 1 teaspoon of the cheese tomato mix in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted.
  • Garnish each potato with spring onion.
  • Serve hot.

Chipotle Smoked Sea Salt Gourmet Seasoning, 200g


Habanero Premium Wood - Aged Hot Sauce, 100g


Celery Sea Salt Seasoning, 175g


Ginger Teriyaki Stir Fry Sauce, 120g