An elevated roasty with fragrant rosemary, peppery spring onions and blue stilton cheese.
1kg Maris Piper Potatoes, peeled
4 Garlic Cloves
Few sprigs Fresh Rosemary
3 Spring Onions
70ml Sunflower Oil
220g Blue Stilton Cheese
Sea Salt and Black Pepper
1 x tsp Paprika
Preheat the oven to 220c/425f/gas 7
Wipe and trim the spring onions and thinly slice – put to one side
Cut the potatoes into large chunks
Put the potato chunks into a pan of cold water along with the unpeeled garlic, and season with some salt
Bring to the boil, cover and simmer for 10 mins – then drain
Put the potatoes back into the pan and dry them out over a low heat – shake them about as you cook to get the sides crumbly
Heat the oil in the oven for 5 mins
Add the potatoes, garlic and the rosemary
Roast for 50/60 mins until the potatoes are golden brown, move them around with a spatula a few times while they are cooking
Pour away any excess oil and crumble over the stilton – return to the oven for 5 mins to allow the stilton to melt
Serve topped with the thinly slices spring onions and sprinkled with paprika
