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!”
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Ingredients
- 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
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Method
- 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.
- 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.
- 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.
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