Together
By Jamie Oliver
Not Too Tricky
serves 8
About the recipe
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!
Recipe From
Ingredients
2kg Maris Piper potatoes (choose the smallest ones)
olive oil
4 large higher-welfare sausages (400g total)
optional sausage stuffers: dates, dried cranberries, mustard, chilli, sage, cheese, pickled onions
4 rashers of higher-welfare smoked streaky bacon
optional: small sprigs of rosemary
2 cloves of garlic
1 tablespoon polenta
4 shelled unsalted walnut halves
Top Tip
To make this veggie, swap the pigs in blankets for halved veggie sausages. Add for just 20 minutes, grating over melty cheese for the last 5 minutes.
Method
- Preheat the oven to 180°C/350°F/gas 4. To make the hasselback potatoes, 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.
- Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender.
- For the pigs in blankets, twist each sausage in the middle so you can cut each one in half.
- Now, for a bit of fun, I like to use a small sharp knife to make an incision into each one, creating a little hole ready to stuff with whatever will elevate your sausages to an even higher level of joy.
- Cut the bacon rashers in half, then, working one at a time, press the side 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.
- Turn the oven up to 190°C/375°F/gas 5. Nestle the wrapped sausages in among the potatoes.
- Peel the garlic and pound up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate in the walnuts. Sprinkle over the potatoes, then drizzle with 1 tablespoon of oil.
- Roast the potatoes for another hour, or until hot and crisp, and the sausages are golden and cooked through. Delicious with the Epic mixed roast.
If you want to make this ahead, follow the recipe to the end of step 5, then cool and leave in the fridge overnight until needed.
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