Recipes>Potato Recipes
Jamie Oliver’s Amazing Hasselback Potatoes with Special Pigs in Blankets and Walnut and Polenta Sprinkle
by Jamie Oliver from Together: Memorable Meals, Made Easy
Serves 8 as a side
Put a twist on your Christmas roasties with Jamie Oliver’ s recipe for hasselback potatoes and special pigs in blankets. Serve with Jamie’s Epic Mixed Roast for the ultimate Christmas feast.
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Jamie Oliver
Together: Memorable Meals, Made Easy
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Ingredients
| 2kg | Maris Piper potatoes (choose the smallest ones) |
|---|---|
| 4 | large sausages (400g total) |
| optional sausage stuffers: dates, dried cranberries, mustard, chilli, sage, cheese, pickled onions | |
| 4 | rashers of smoked streaky bacon |
| optional: small sprigs of rosemary | |
| 2 | cloves of garlic |
| 1 tbsp | polenta |
| 4 | shelled unsalted walnut halves |
Method
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. Nestle the wrapped sausages in among the cool potatoes, then cover and refrigerate overnight.
To serve: Preheat the oven to 190°C. 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. When the epic mixed roast comes out, roast the potatoes for 1 hour, or until hot and crisp, and the sausages are golden and cooked through.
Veggie love: Swap the pigs in blankets for halved veggie sausages. Add for just 20 minutes, grating over melty cheese for the last 5 minutes.
ENERGY: 378kcal | FAT: 15g | SAT FAT: 3.8g | PROTEIN: 13.8g | CARBS: 49.2g | SUGARS: 2.2g | SALT: 1.2g | FIBRE: 3.4g
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Ingredients
Method
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