POTATO SLICE RECIPES

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BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES



Boulangere potatoes recipe | Jamie magazine potato recipes image

These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 6

1.5 kg Desirée potatoes
2 onions
a few sprigs of fresh sage
400 ml organic vegetable stock
50 g Parmesan cheese
1 knob of unsalted butter

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
    3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
    4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
    5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.

Nutrition Facts : Calories 269 calories, FatContent 6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 4.6 g fibre

HASSELBACK POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES



Hasselback potatoes | Potato recipes | Jamie Oliver recipes image

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.

Total Time 1 hours 15 minutes

Yield 10 as a side

Number Of Ingredients 6

2.5 kg Maris Piper potatoes choose the smallest ones
½ a bunch of fresh thyme (15g)
4 tablespoons higher-welfare turkey dripping or olive oil
50 g stale bread
40 g hazelnuts
100 g blue cheese

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Roast for 1 hour, or until the potatoes are golden and tender.
    7. 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.
    8. 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.
    9. 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.

Nutrition Facts : Calories 297 calories, FatContent 11.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 7.7 g protein, CarbohydrateContent 43.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.5 g salt, FiberContent 5.2 g fibre

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