Roast potatoes with Stilton and chestnut gremolata
- Side
- 6
- 50 minutes
This festive side dish is perfect when you fancy a change from regular roast potatoes - or perhaps you fancy both! The potatoes are crushed before roasting, meaning there are plenty of crispy edges, and topped with melted Stilton. The finishing touch comes in the form of a seasonal chestnut gremolata.
Ingredients
Metric
Imperial
- 1.5kg Maris Piper potatoes
- 220g of Stilton, crumbled
- vegetable oil, for cooking
- 1 tbsp of Doves Farm Plain White Flour
Chestnut gremolata
- 180g of cooked chestnuts, finely chopped
- 1 garlic clove, finely chopped
- 2 lemons for zest
- 1 handful of flat-leaf parsley leaves, finely chopped
Method
Boil the unpeeled potatoes whole in salted water, until just tender, then drain
- 1.5kg Maris Piper potatoes
Preheat the oven to 180ºC
Toss the potatoes with oil and spread out over a lined baking tray, then squash each one flat so that it breaks apart. Brush with more oil and season with salt. Roast for 40 minutes
- vegetable oil, for cooking
Make the chestnut gremolata by combining all the ingredients and mixing well
- 1 handful of flat-leaf parsley leaves, finely chopped
- 2 lemons for zest
- 1 garlic clove, finely chopped
- 180g of cooked chestnuts, finely chopped
After 40 minutes, crumble the Stilton over the potatoes in large pieces. Return to the oven for 5 minutes, or until the Stilton has melted
- 220g of Stilton, crumbled
Top with the chestnut gremolata to serve
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