This tempting recipe from Ian Bursnall, AKA the Skint Roofer, is low in cost and a brilliant way to boost the crunch of a classic roastie with a big hit of melty-cheesy flavour
Online sensation
The recipe
Serves 4-6 Hands-on time 10 min Simmering time 15 min Oven time 1 hour
• 850g floury potatoes (such as king edward or maris piper), peeled and cut into even chunks – about 5cm
• 4-5 tbsp vegetable oil
• 220g stilton
• 3 spring onions, finely chopped
• 1 tsp chilli flakes
1 Heat the oven to 180°C fan/gas 6 and put in a large oven tray to heat up. Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 8-10 minutes. Drain and let them steam dry for 2-3 minutes.
2 Pour the oil into the baking tray and return it to the oven while the potatoes are drying. Put the dry potatoes in the hot oil and roast for 25 minutes.
3 Take out the potatoes and toss them about. Return them to the oven for another 25 minutes, then crumble over the stilton and roast for 10 minutes more until the cheese
