Jamie Magazine
By Georgina Hayden
1 hr 10 mins
Not Too Tricky
serves 12 to 14
About the recipe
Guests won’t be able to resist these bite-sized crispy potatoes, roasted with rosemary and honey and topped with crumbled gorgonzola.
Recipe From
Ingredients
1kg small-medium waxy potatoes
½ a bunch of fresh rosemary
80g unsalted butter (cold)
olive oil
runny honey
75g Gorgonzola cheese
Method
Guests won’t be able to resist these bite-sized crispy potatoes, roasted with rosemary and honey and topped with crumbled Gorgonzola.
- Preheat the oven to 200ºC/400°F/gas 6.
- Make cuts across the width of each potato, 1 to 2mm apart, all the way along. Slice about two-thirds of the way into the flesh.
- Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves.
- Cube, then dot the butter over the base of a large roasting tray and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.
- Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through, basting with the butter in the tray a few times during cooking and turning regularly until they are golden and crisp all over.
- Drizzle all the spuds lightly with the honey, then return to the oven or another 5 minutes.
- Remove from the oven and place the potatoes on a board or platter. Crumble over the gorgonzola and serve while still warm.
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