Roast Potato ‘Nachos’ with Blue Cheese
By OcadoLife
Published on 28 November 2024
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 way to use up leftover roast potatoes and parsnips from your Sunday lunch. Here they create a moreishly crisp base for blue cheese (or use cheddar if you prefer) and punchy pickled red onions.”
Time and servings
45 minsTotal time
6Servings
10 minsPrep time
35 minsCooking time
Ingredients
- 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
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.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.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.