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Roast Potatoes with Blue Cheese and Nuts

This recipe for Roast Potatoes with Blue Cheese and Nuts comes from Albert Bartlett (

Albert 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 potato’s unique texture and flavour.

Ingredients 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)

How to make Roast Potatoes with Blue Cheese and Nuts

  • Place 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.
  • Shake a little to bruise and leave for 3 minutes or until no more steam.
  • Heat 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.
  • Place in oven at 190°C. Cook for 20 minutes turning twice.
  • Then add the coarsely chopped nuts and a generous amount of pepper. Return to the oven for 2 - 3 minutes.
  • Now place the potatoes and nuts in an ovenproof dish, crumble the cheese over the hot potatoes, place under the grill to melt and serve.

Serves 4