Stilton Cheese Roast Potatoes
Crispy roast potatoes with melted blue cheese, spring onions and chilli. Potatoes are parboiled, then roasted in hot oil until golden and crunchy on the outside. Stilton cheese is crumbled over and roasted until gooey, finished with fresh spring onion garnish and chilli flakes for heat.
Ingredients
Instructions
- 1
Heat oven to 350°F, gas 6 and place a tray inside to heat up.
- 2
Peel potatoes, cut into even chunks about 2", and place in a large saucepan.
- 3
Cover potatoes with cold salted water, bring to the boil, then simmer for 10 minutes.
- 4
Drain potatoes and let them steam dry.
- 5
Pour oil into a baking tray and place in the oven while potatoes are drying.
- 6
Once potatoes are dry, add them to the hot oil and roast for 20-25 minutes.
- 7
Remove from oven, toss potatoes about, return to oven for a further 20-25 minutes.
- 8
Crumble stilton cheese over potatoes and roast for a further 10 minutes until cheese is gooey with crispy bits.
- 9
Garnish with sliced green onions, chilli flakes and black pepper before serving.
Tips
Let potatoes steam dry after draining to ensure crispy exteriors when roasted.
Use an even oven temperature and hot oil to achieve the crispiest results.
Add the cheese in the final 10 minutes only so it becomes gooey without burning.
Good to Know
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a moderate oven to avoid the cheese burning.
Potatoes can be peeled and cut up to 4 hours ahead, stored in cold water. Parboil up to 2 hours before roasting.
Serve hot as a side dish with roasted meats, steaks or as part of a British Sunday roast.
Common Mistakes
Do not skip the drying step after parboiling to avoid steamed rather than crispy potatoes.
Do not overcrowd the baking tray to ensure potatoes roast rather than steam.
Do not add cheese earlier than the final 10 minutes to prevent it burning on the exterior while the potatoes finish cooking.
Substitutions
Dairy-Free Swaps
similar creamy texture and tang