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Roast Potato ‘Nachos’ with Blue Cheese

By OcadoLife
This veggie Roast Potato ‘Nachos’ with Blue Cheese from author and food stylist Emily Jonzen will fast become a family fave. “This is my very loose, fun spin on nachos, which always goes down a treat – and is a great…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 red onion, finely sliced
  • 1 lime, zested and juiced
  • 1 tsp sugar
  • 3 tbsp sunflower oil
  • 750g potatoes, roasted
  • 250g parsnips, roasted
  • 1 tsp sweet smoked paprika
  • 50g blue cheese (veggie if required), crumbled
  • 0.5 (25g) bunch coriander, stalks and leaves roughly chopped

Method

3 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Put the onion in a sieve and briefly rinse under a cold tap. Drain, then tip into a bowl with the lime zest and juice, sugar and a pinch of salt; mix well. Set aside to pickle while you get on with the rest.

  2. Step 2

    Put the oil in a large roasting tin and heat in the oven for 5 mins. Carefully toss the roast potatoes and parsnips in the hot oil, then flatten a little with a potato masher. Roast for 20 mins, then turn them over and cook for a further 5-10 mins, until crisp and golden on both sides.

  3. Step 3

    Sprinkle over the paprika and cheese; cook for a further 3-5 mins until melted. Transfer to a serving plate and top with the pickled onions (drained) and coriander.