Jamie Oliver shares how to make roast hasselback potatoes
Potatoes are an excellent base for all types of winter cuisines, and there are few better ways to enjoy spuds than with lashings of butter and cheese.
One of the reasons hassleback potatoes are so widely revered is because of the versatility they offer in the kitchen.
The unique technique involves making thin, evenly spaced cuts along the length of the potatoes, allowing them to fan out. This increases the surface area of potatoes and widens the opportunity to flavour them with other ingredients.
Celebrity chef Jamie Oliver is one of many cooks to have shared their twist on the dish. He wrote on his website: “This hasselback potato recipe brings together two of my favourite winter classics: crispy roasties and pigs in blankets.
“It’s a winner of a Sunday roast side dish, with a couple of optional extras that make this a properly special recipe for your Christmas feast!”
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Two kg Maris Piper potatoes (the smallest ones)
Four large higher-welfare sausages, (400 grams total)
Four rashers of high-welfare smoked streaky bacon.
Two cloves of garlic
One tablespoon polenta
Four shelled unsalted walnut halves.
- Preheat the oven to 180C /350F / Gas 4. In the meantime, wash your potatoes, and cut them in half.
- Place the flat side on a board, and position the handles of two wooden spoons / or chopsticks beside it. This means when you slice down into the potato, the spoons will stop the black from going all the way through. Carefully slice at just under ½ cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go.
- To make the pigs in blankets, twist each sausage in the middle so you can cut each one in half. Cut the rashers in half, then working one at a time, press the sides of your knife across each mini rasher to stretch it out.
- Place a sausage on each, wrap it up, then skewer with a cocktail stick or a sharpened sprig of rosemary.
- Drizzle with two tablespoons of olive oil, season with sea salt and black pepper, and roast for one hour, or until the potatoes are golden and tender. Remove and leave to cool.
- Peel the garlic and pound and pound up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate the walnuts. Sprinkle over the potatoes, then drizzle with one tablespoon of oil.
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