Cheesy Spuds Recipe | olivemagazine

Cheesy Spuds Recipe

1kg Maris Piper potatoes
peeled, small ones halved, large ones quartered
3 tbsp plain flour
1½ tsp English mustard powder
75-100ml vegetable oil
3 spring onions
sliced to serve (optional)

RAREBIT

50 ml stout (such as Guinness)
150g mature cheddar
grated
a few dashes Worcestershire sauce
2 tsp Dijon mustard
1 tbsp cornflour

Method

step 1
Boil the potatoes in salted water for 10 minutes until tender but not breaking up. Drain into a colander and leave to dry for a few minutes. Meanwhile, heat the oven to 220C/fan 200C/gas 7.
step 2
Mix together the flour, mustard powder and some seasoning in a bowl, then sprinkle over the potatoes and toss well to coat. Put enough oil in a roasting tin to coat the bottom and heat the oil in the oven for 5 minutes.
step 3
Lower the floury potatoes into the hot fat, and spoon over the oil so they’re coated. Roast for 35-45 minutes, turning twice, until golden and really crunchy. Meanwhile, mix the rarebit ingredients together in a bowl with some seasoning.
step 4
When the potatoes are done, turn the oven to as hot as it will go, or switch to the grill. Spoon a little of the rarebit mixture over the potatoes (on the flattest side of each, facing up) and cook or grill for a few minutes until melting and bubbling. Serve, scooping up crispy cheese from the base of the pan and scatter with sliced spring onions and more black pepper, if you like.