The Skint Roofer’s stilton roast potatoes

The Skint Roofer’s stilton roast potatoes
  • Serves icon Serves 4-6
  • Time icon Hands-on time - 10 minutes, Simmering time - 15 minutes, Oven time - 40-60 minutes

This crowd-pleasing recipe from Ian Bursnall (AKA the Skint Roofer) won’t cost an arm and a leg, but in the words of Ian himself, “You will gain some friends after this one. Enjoy!”

Planning a Sunday roast? Discover all of our roast potato recipes here.


  • 850g floury potatoes, peeled and cut into even chunks (about 5cm)
  • 4-5 tbsp oil
  • 220g stilton cheese
  • 3 spring onions, finely sliced
  • 1 tsp chilli flakes


  1. Heat the oven to 180ºc, gas 6 and put a tray in to heat up. Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil then simmer for 10 minutes. Drain and let them steam dry.
  2. Pour the oil into a baking tray and put it in the oven while the potatoes are drying. When they are dry, put the potatoes in the hot oil and roast for 20-25 minutes.
  3. Take them out and toss them about. Put them back in the oven for a further 20-25 minutes then crumble the stilton over them and roast for a further 10 minutes until the cheese is gooey and there are some crispy bits. Garnish with the spring onions, chilli flakes and black pepper.

Recipe By

Ian Bursnall


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