Roquefort roast potato recipe
Ellie and Sam Studd
This salty, tangy cheese makes an ideal addition to salads and dressings or adorned on crisp roast potatoes like in this recipe.

INGREDIENTS

  • 1kg desiree potatoes, peeled, roughly chopped into 5cm pieces
  • 1/2 tsp bicarb soda
  • 125g good-quality unsalted butter (we used Le Conquerant-Beurre de Baratte)
  • 2 tbs finely chopped rosemary leaves
  • 3 garlic cloves, crushed
  • 120g Le Roi Roquefort cheese
  • 2 tbs flat-leaf parsley leaves, finely chopped

METHOD

  • 1.
    Bring 8 cups (2L) water to the boil in a large saucepan over high heat. Add 1 tbs salt, potatoes and bicarb soda, and stir to combine. Reduce heat to low and simmer for 20-25 minutes until potatoes are soft.
  • 2.
    Place butter, rosemary, garlic and freshly ground black pepper in a small saucepan over medium heat, stirring continuously, until garlic is golden. Strain through a fine heatproof sieve into a small heatproof bowl. Reserve garlic and rosemary.
  • 3.
    Preheat oven to 230°C. Drain potatoes carefully and transfer to the bowl with the butter. Season and toss gently to coat. Transfer potatoes to a large rimmed baking tray and spread evenly. Roast, stirring occasionally, for 35-40 minutes until deep brown and crisp all over.
  • 4.
    Crumble Roquefort over the potatoes, and roast for a further 3-5 minutes.
  • 5.
    Transfer potatoes to a bowl and scatter over parsley and reserved garlic and rosemary. Serve immediately.