Roast Potatoes with Blue Cheese and Nuts
recipe for Roast Potatoes with Blue Cheese and
Nuts comes from Albert Bartlett (www.albert-bartlett.co.uk).
Bartlett is Britain's leading grower and packer of potatoes.
A family business for more than fifty years, they are
fiercely committed to natural farming with minimum interference.
The whole operation represents a model of Integrated
Crop Management and several industry accreditations
have come the company's way as a result.
They not only agree planting, and agronomy with their
growers, but also irrigation, harvesting and storage.
They monitor insect activity to minimise the use of
pesticides and use advanced technology to conserve water
and lessen impact on the environment.
This is just one of a range of recipes created to take
advantage of the Rooster potatos unique texture
for Roast Potatoes with Blue Cheese and Nuts
6 medium Rooster peeled and cut in half
3 tablespoons vegetable oil
2 tablespoons mixed nuts (hazels, almonds, pecans)
80g crumbly blue cheese (Stilton, Roquefort)
to make Roast Potatoes with Blue Cheese and
the potatoes in a pan, cover with cold water, add
a little salt and bring to the boil. Simmer for 5
minutes then drain in a colander.
a little to bruise and leave for 3 minutes or until
no more steam.
up a roasting tin with the oil until smoking hot then
carefully place the potatoes. Turn them around in
the tin to get an even coating of oil.
in oven at 190°C. Cook for 20 minutes turning
add the coarsely chopped nuts and a generous amount
of pepper. Return to the oven for 2 - 3 minutes.
place the potatoes and nuts in an ovenproof dish,
crumble the cheese over the hot potatoes, place under
the grill to melt and serve.