roast new potatoes with taleggio

Roast new potatoes with taleggio and capers

  • serves 6
  • Easy

Inspired by a cheesy dripping-roast potato side dish at Foxlow, we decided to make our own version. Serves 6 and on the table in just 35 minutes...indulgent, but so good.

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Ingredients

  • small new potatoes 1kg, scrubbed clean
  • olive oil
  • taleggio 200g, rind cut off and sliced
  • capers 2 tbsp, rinsed and drained
  • spring onions 4, chopped
  • red wine vinegar

Method

  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Toss the potatoes in olive oil and lots of seasoning.

    Spread out on a non-stick baking tray and roast for 25-30 mins until golden and tender.

    Tip into a baking dish and lay over the cheese then put back in the oven for a few minutes until the cheese just melted.

  • Step 2

    Mix the capers and spring onions with a splash of red wine vinegar and olive oil and season. Spoon over the potatoes before serving.

Nutritional Information

  • Kcals 252
  • Carbs 25.8g
  • Protein 9.1g
  • Fat 12.6g
  • Salt 1.3g
  • Fibre 2.4g
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