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Amazing hasselback potatoes
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Delicious hasselback potatoes, a perfect blend of crispy roast potatoes and savory pigs in blankets. Elevate your Sunday roast or Christmas feast with this special side dish.
Ingredients:
  • 2 kg 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
Instructions:
  • TO MAKE THE HASSELBACK POTATOES: - Preheat the oven to 180°C/350°F/gas 4. - Wash small potatoes. Cut larger ones in half and use the flat side as a base. - Place a potato on a board between two wooden spoons to slice into ½cm intervals without cutting all the way through. - Repeat with all potatoes and place in a roasting tray. - Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 1 hour until golden and tender. Cool. TO MAKE THE PIGS IN BLANKETS: - Twist sausages in the middle and cut in half. - Make a small incision in each sausage. - Cut bacon rashers in half and stretch them out. - Wrap each sausage, skewer with a cocktail stick, and refrigerate overnight with potatoes. TO SERVE: - Preheat the oven to 190°C/375°F/gas 5. - Pound garlic with salt in a pestle and mortar. Mix in polenta and grate in walnuts. - Sprinkle mixture over potatoes and drizzle with 1 tablespoon of oil. - Roast for 1 hour until hot and crisp, and sausages are golden and cooked through.

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