> Skip to content

Recipe  •  9 November 2016

 

Hasselbacks

These little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before, and the flavour combination here just cooks into the potatoes so, so well. People. Will. Talk. About. These.

Serves 10 as a side

Total time: 1 hour 15 minutes

 

2.5kg Maris Piper potatoes (choose the smallest ones)

½ a bunch of fresh thyme (15g)

4 tablespoons turkey dripping or olive oil

50g stale bread

40g hazelnuts

100g blue cheese

 

Preheat the oven to 180°C/350°F/gas 4. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but – importantly – without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.

To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Pick half the thyme leaves into a pestle and mortar and pound with the turkey dripping or oil. Spoon over the potatoes, making sure the fat gets down into the cuts you’ve made, then season with sea salt and black pepper. Roast for 1 hour, or until the potatoes are golden and tender.

Meanwhile, tear the bread into a baking dish, add the hazelnuts and toast in the oven for 10 minutes. Remove and allow to cool, then tip into a food processor, strip in most of the remaining thyme leaves, add a pinch of sea salt and black pepper and half the cheese, and pulse into coarse crumbs.

When the hour is up, sprinkle the crumbs over the potatoes, then finely crumble a little bit of the remaining blue cheese on to each one. Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve.

 

Get ahead

You can cook these in advance up to the point where they’re roasted and sprinkled with the toppings, then just finish them off when you’re ready, ensuring that they’re hot and crisp before serving.

 

Calories: 297
Fat: 11.6g
Sat Fat: 3.3g
Protein: 7.7g
Carbs: 43.2g
Sugars: 3.6g
Salt: 0.5g
Fibre:5.2g

Need some help choosing the perfect gift for Christmas?
Visit www.penguingifts.co.nz, tell us who you're buying for and we'll pick the perfect book!


Jamie Oliver's Christmas Cookbook Jamie Oliver

'This book is the greatest hits, all wrapped up in one Christmas parcel. Have a good one my friends'

Buy now
Buy now

More features

See all recipes
Recipe
Banoffee Alaska

I had this idea to marry off two of my favourite desserts – banoffee pie and baked Alaska, which means you get creamy cold vanilla ice cream in the middle of a delicious warm tart. And let me tell you, this marriage is blooming amazing!

Recipe
My kinda butter chicken

With fragrant spices, tomatoes, cashew butter and yoghurt.

Recipe
Easiest broccoli quiche

With red pesto-layered filo, Cheddar and cottage cheese.

Recipe
Crispy salmon tacos

With cajun spice, mango, sweet cherry tomatoes and lime.

Recipe
Allotment cottage pie

With root veg, porcini mushrooms, marmite & crispy rosemary.

Recipe
Brilliant bhaji burger

With coriander yoghurt, mango chutney, and crunchy poppadom sprinkle. 

Recipe
Jamie's cherry chocolate mousse

5 Ingredients Quick & Easy Food focuses on genius combinations of just five ingredients that work together to deliver an utterly delicious result, giving maximum flavour, with minimum fuss, just like this delicious Cherry Chocolate Mousse.

Recipe
Tuna fettuccine

Delicious pasta with baby zucchini, cherry tomatoes, pecorino and crushed almonds from Jamie Cooks Italy.

Recipe
Goldie Hawn's fettucine alfredo

A heavenly pasta recipe from Jamie’s Friday Night Feast Cookbook that’s perfect finished with fresh truffle or nutmeg.

Recipe
Royal pasta dough

A recipe for the silkiest velvety pasta from Jamie’s Friday Night Feast Cookbook.

Recipe
Liv Tyler’s prawn dumplings

Delectable dumplings with water chestnuts, ginger and spring onions from Jamie’s Friday Night Feast Cookbook.

Recipe
Chicken katsu curry

The Japanese classic from Jamie’s Friday Night Feast Cookbook – served with coconut rice and zingy pickles.

Looking for more recipes?

See all recipes