Rarebit roasties

Name: Rarebit roasties
Total time: 1 h
Yield: serves 4 as a side
Ingredients: 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

1 hour
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

March 3, 2019 at 11:45 am

Ingredients

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)

RAREBIT

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

Method

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.