Cheesy Spuds Recipe

Rarebit roasties

  • serves 4 as a side
  • Easy

Cook with beer this weekend. Stout adds roasted notes and a slight bitterness that works well to cut through the richness of the cheese. Any left-over rarebit mix can be kept in the fridge for welsh rarebit toasts or cauliflower cheese




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


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


  • 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.

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Nutritional Information

  • Kcals 584
  • Fat 32.9g
  • Saturates 9.5g
  • Carbs 53.7g
  • Sugars 2.8g
  • Fibre 4.2g
  • Protein 15.5g
  • Salt 1g