Ingredients
- 1kg new potatoes
- 120g parmesan
- 3 tbsp olive oil
- 150g sour cream
- 4 tbsp roasted garlic mayonnaise
- 50g blue stilton cheese, crumbled
- 1 tsp posh dog or American mustard
- 2 tbsp finely chopped chives
- 2 dashes Worcestershire sauce
- 2 dashes buffalo sauce
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Tip the new potatoes into a pan of cold salted water set over a high heat and bring to the boil. Reduce to a simmer and cook for 15 mins, or until just softened.Step 2
Drain then run under cold water to cool slightly. Keep them in the colander and set aside to cool completely.Step 3
Meanwhile, line 2 large baking sheets with baking paper. Grate over 40g parmesan in an even, thin layer over each tray. Then mix the olive oil and melted butter with plenty of seasoning.Step 4
Tip the potatoes onto a board and flatten each with the base of a mug. Brush with the olive oil mixture and place oiled side down in the parmesan. Once all of the potatoes are in the parmesan, brush the tops with the remaining olive oil mixture and a sprinkle of salt.Step 5
Grate over another 40g parmesan and roast for 20 mins.Step 6
Remove from the oven and grate over the remaining 40g parmesan. Return to the oven for a further 15-20 mins, or until both sides are super crispy and golden brown.Step 7
Meanwhile, make the blue cheese ranch by mixing the sour cream, mayonnaise, blue cheese, mustard, most of the chives and both sauces together then season to taste. Spoon into a serving bowl and sprinkle with the remaining chives.Step 8
To serve, remove the potatoes from the oven and carefully lift each potato onto a serving platter with the blue cheese ranch alongside.