Crispy Potatoes with Blue Cheese Whip

Name: Crispy Potatoes with Blue Cheese Whip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 as part of a shared meal
Ingredients: 4 large russet potatoes, peeled and cut in half; Garlic cloves, whole, skin off, lightly crushed; ¼ cup extra virgin olive oil; Blue cheese whip; 150g mild blue cheese; 1 cup natural Greek yoghurt; 1 cup sour cream; ¼ lemon, juiced; Chives, finely chopped, to garnish

This recipe was developed for Castello Mild Blue Cheese.

Serves: 4 as part of a shared meal
Prep: 10 mins
Cook: 45 mins
Difficulty: Super Easy
Oven: 220°C fan-forced

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Ingredients

4 large russet potatoes, peeled and cut in half
Garlic cloves, whole, skin off, lightly crushed
¼ cup extra virgin olive oil
Blue cheese whip
150g mild blue cheese
1 cup natural Greek yoghurt
1 cup sour cream
¼ lemon, juiced
Chives, finely chopped, to garnish

Method

Preheat the oven to 220°C fan-forced. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
On a lined oven tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another oven tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 minutes or until golden and crisp.
While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crisp potatoes, garnishing finally with chives and the remaining blue cheese.