Garlic, Sage, and Blue Cheese Roast Potatoes

METHOD

1. Start by peeling your Albert Bartlett Potatoes, put the peels into a pan or roasting tray, drizzle with a little oil and roast in the oven for 15-20 mins.

2. Salt a pan of boiling water, cut your potatoes in half and part boil for 5-8 minutes or until the edges start to crumble.

3. While the potatoes are cooking pop a tray in the oven with your fat to roast the potatoes in.

4. Drain the potatoes and allow to steam for a couple of minutes then shake vigorously to fluff up the edges.

5. Pour into the tray, season and roast for 30-45 minutes turning every 10-15 minutes or until you get a nice crispy potato.

6. Meanwhile, melt the butter in a pan and add sliced garlic and sage leaves. Warm gently for a couple of minutes until the sage starts to crisp.

7. When the potatoes are cooked toss in the sage and garlic butter, load up a bowl then top with some blue cheese.

8. Enjoy and get stuck in.

Recipe created and photographed by @lagomchef

What you will need