Jamie Oliver’s Hasselbacks with Turkey Dripping, Blue Cheese and Crushed Hazelnut Crumb
Jazz up your roast potatoes with Jamie Oliver's festive recipe for Hasselbacks with Blue Cheese and Crushed Hazelnuts. These potatoes are the perfect addition to any roast and perfect as a part of your Christmas spread.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists
Introduction
These sexy 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.
Ingredients
| 2.5kg | Maris Piper potatoes (choose the smallest ones) |
| 1/2 bunch of | fresh thyme (15g) |
| 4 tbsp | turkey dripping or olive oil |
| 50g | stale bread |
| 40g | hazelnuts |
| 100g | blue cheese |
Method
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 297kcal | Fat 11.6g | Sat Fat 3.3g | Protein 7.7g | Carbs 43.2g | Sugars 3.6g | Salt 0.5g | Fibre 5.2g
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.
