Crushed Potatoes
with Blue Cheese
Ina Paarman
A delicious change from roast potatoes
SERVES: 6
You will need
2 kg baby potatoes, unpeeled
olive oil
100 g blue cheese, crumbled
Ina Paarman's Garlic Pepper Seasoning
1 x 200 ml Ina Paarman's Ready to Serve Blue
Cheese Sauce
Method
Adjust the oven rack to the middle position.
Preheat oven to 200°C. Place the potatoes in a
large saucepan and cover with cold water. Place
over high heat, cover with a lid, and bring to the
boil. Cook for 12 – 15 minutes or until just tender.
Drain well.
Spread the potatoes out in a lightly greased large
oven pan and squash with a potato masher or fork
to crush. Rough up with a fork to get an uneven
top. Sprinkle with olive oil, crumbled blue cheese
and Garlic Pepper Seasoning. Drizzle over Blue
Cheese Sauce. Oven bake for 45 – 50 minutes or
until golden brown.
INA'S TIP
If you are roasting something else at the same
time as the potatoes, then 180°C will do, but if you
have a choice 200°C gives a fast result.