They say ‘heat the body’ not the home. Well this is a traditional heart warming, carb rich, savoury staple which is elevated to a new level with a bit of tasty blue and a sprinkle of chilli heat.
Ingredients
850g floury potatoes, peeled and cut into chunks (about 5cms)
4-5 tablespoons of oil
200g Binham Blue cheese
3 Spring onions roughly cut
1 teaspoon of chilli flakes
Method
- Heat the oven to 180 degrees and pop a baking tray in to heat up.
- Put the potatoes into a large saucepan with salted water, cover and bring to the boil, simmer for 10 minutes, drain and then allow to steam dry.
- Pour the oil into the baking tray and pop into the oven whilst the potatoes are drying. When they’re dry, add them to the oil and roast for 20-25m
- Take them out and toss them about. Put them back in the oven for a further 20-25 minutes then crumble the Binham Blue over them and roast for a further 10 minutes until the cheese is gooey and there are some crispy bits. Garnish with the spring onions, chilli flakes and black pepper.
