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Jamie oliver's hasselback
Side dish of crumbly potatoes, thyme hazelnuts and blue veal cheese from the oven.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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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.
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Make a slice on the whole surface every ½ inch, repeat with the rest of the potatoes and put them in the roasting pan.
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Ris the half of the thyme leaves over a mortar, add the oil and crush them.
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Spoon them over the potatoes, make sure that the fat is well in the slices and season them with sea salt and black pepper.
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Bake for 1 hour or until golden brown and done.
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Meanwhile, tear the bread into pieces in the baking dish, sprinkle the hazelnuts and roast in the oven for about 10 minutes.
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Take them out, let them cool down and put them in the food processor.
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Ris the most of the rest of the thyme leaves.
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Add some sea salt and black pepper, the cheese and grind the bread pieces into coarse crumbs.
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Sprinkle the crumb onto the potatoes after an hour of cooking and crumble each a little of the rest of the blue cheese.
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Make the rest of the sprigs of thyme with a little oil and sprinkle them nonchalantly.
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Put the potatoes back in the oven for about 10 minutes or until the cheese has melted, and place them on the table.
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Nutrition
355Calories
Sodium18% DV440mg
Fat18% DV12g
Protein16% DV8g
Carbs17% DV50g
Fiber32% DV8g
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