Hasselback Potatoes with Chorizo, Manchego, and Sun Dried Tomato Sauce


Chef Robert Bankert's savory dish is named an honorable mention for its creative take on a potato dish. The recipe brings together a combination of fresh lemon, robust sun dried tomatoes, and spicy chorizo to create a zesty potato side. Each mini potato is cut hasselback style to allow the lemon aioli to seep into the buttery smooth potato inside. A fun and unique way to serve up a great appetizer for your next get together with friends and family.

Total Cook Time: 30 minutes

Serves: 4

Gluten Free

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Bella Products Used:

Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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Sun Dried Tomato Halves with Premium Oil with Italian Herbs 8.5 oz

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Potatoes and Chorizo

  • 1 lb small Yukon Gold potatoes
  • 2 tbsp Bella Sun Luci Extra Virgin Arbequina Olive Oil
  • 4 oz Chorizo
  • 4 oz Manchego cheese, shaved
  • 8.5oz jar Bella Sun Luci Sun Dried Tomato Halves with Extra Virgin Olive Oil
  • 4 oz warm water

Lemon Aioli

  • ½ c mayonnaise
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • ½ tsp salt
  • Parsley leaves for garnish


  1. Slice the chorizo in very thin rounds then place on a baking sheet lined with parchment paper.  Bake on the bottom rack in a 300F oven until crispy, about 10-15 minutes. Set aside.
  2. Place the full jar of tomatoes and water in a blender and blend on high until puréed.Set aside.
  3. Slice each potato “hasselback” style, slicing 3/4 of the way down into the potato, but not all the way through. Brush with olive oil and salt.
  4. Place the hasselback potatoes in the air fryer at 375F for about 10-15 minutes or until golden brown and crispy. Alternatively, bake in the oven on the top rack at 425F for 15-20 minutes.
  5. In a small bowl stir well to combine the mayonnaise, lemon, garlic and salt and set aside.
  6. Roughly shop the semi-cooled chorizo into bite sized pieces.
  7. Spread the sun dried tomato sauce onto a plate and place the hasselback potatoes on top. Drizzle with the lemon aioli and garnish with the crispy chorizo, cheese, and parsley.

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