Celebrity chef Jamie Oliver has crafted a Christmas classic by combining two beloved festive side dishes.
Jamie’s innovative creation pairs scrumptious hasselback potatoes with the traditional pigs in blankets, promising to be a hit with the entire family at the dinner table.
On his website, Jamie shared: “This hasselback potato recipe brings together two of my favourite winter classics: crispy roasties and pigs in blankets.”
He added: “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!”
Continue reading below to discover how to whip up this tantalising Christmas side dish. Jamie Oliver’s ‘not too tricky’ hasselback potato recipe is designed to serve eight people.
Jamie Oliver’s ‘not too tricky’ hasselback potato recipe – serves eight
Ingredients
- 2kg Maris Piper potatoes -choose the smallest ones
- Olive oil
- Four large higher-welfare sausages (400g total)
- Four rashers of higher-welfare smoked streaky bacon
- Small sprigs of rosemary
- Two cloves of garlic
- One tablespoon of polenta
- Four shelled unsalted walnut halves
Method
- The method begins with preheating the oven to 180C. Start by selecting smaller potatoes for washing; if any are larger, cut them in half and use the flat side as a base.
- To simplify the process, place a potato on a board between the handles of two wooden spoons, so when you slice into the potato, the spoons prevent the blade from cutting all the way through. Carefully create slices at just under half-centimetre intervals along the potato, reports the Daily Record.
- Repeat this with all the potatoes, arranging them in a large roasting tray as you go. 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.
- Once done, remove from the oven and allow to cool.
- Start by making the pigs in blankets. Twist each sausage in the middle to cut it in half.
- Cut the bacon rashers in half and then, 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.
- Nestle the wrapped sausages among the cool potatoes, then cover and refrigerate overnight. When ready to serve, preheat the oven to 190C.
- Peel the garlic and pound it up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate in the walnuts. Sprinkle this mixture over the potatoes, then drizzle with one tablespoon of oil.
- Roast the potatoes for an hour, or until they are hot and crisp, and the sausages are golden and cooked through.