These Blue cheese roasties with spring onions and chilli make a delicious side dish that balances crispy potatoes with rich, creamy cheese, fresh sharpness from the spring onions, and a kick of heat.
Serves 4-6
Prep-time 10 minutes
Cook time 25-30 minutes
Vegetarian (if using vegetarian Stilton), Gluten-free
INGREDIENTS
750g Baby Roast potatoes
2 tbsp Rapeseed/vegetable oil
½ tsp dried thyme (optional)
Salt
220g Stilton, crumbled
4 Spring onions, trimmed and finely sliced
Black pepper
A good pinch of chilli flakes
Serve with
Chopped chives to decorate (optional)
Cranberry sauce (optional)
METHOD
Place the potatoes into a bowl. Drizzle in the oil, thyme (if using) and a generous pinch of salt and mix well to coat the potatoes.
Roast the potatoes in the drawer of the air fryer at 200°C for 25 minutes, shaking halfway through.
Check the potatoes are cooked by inserting a fork/sharp knife into the potato.
Using the end of a rolling pin or a fork, lightly crush the potatoes, sprinkle with the crumbled Stilton and roast for a further 5-10 minutes, or until the cheese is gooey and slightly crispy.
Remove the potatoes from the air fryer drawer. Place on a plate and garnish with the chopped spring onion, black pepper, chilli flakes and add the chives (if using).
Serving suggestion: steak, roasted chicken or pork chops.
