Jamie oliver's hasselback

Preheat the oven to 180 ° C.

It is easiest to put the potato between the stems of 2 wooden ladles, or on a tablespoon, so that you do not go through it completely during cutting.

Make a slice on the whole surface every ½ inch, repeat with the rest of the potatoes and put them in the roasting pan.

Ris the half of the thyme leaves over a mortar, add the oil and crush them.

Spoon them over the potatoes, make sure that the fat is well in the slices and season them with sea salt and black pepper.

Bake for 1 hour or until golden brown and done.

Meanwhile, tear the bread into pieces in the baking dish, sprinkle the hazelnuts and roast in the oven for about 10 minutes.

Take them out, let them cool down and put them in the food processor.

Ris the most of the rest of the thyme leaves.

Add some sea salt and black pepper, the cheese and grind the bread pieces into coarse crumbs.

Sprinkle the crumb onto the potatoes after an hour of cooking and crumble each a little of the rest of the blue cheese.

Make the rest of the sprigs of thyme with a little oil and sprinkle them nonchalantly.

Put the potatoes back in the oven for about 10 minutes or until the cheese has melted, and place them on the table.