Roquefort Christmas Potatoes
With the Le Conquerant Butter crisping up the smashed potatoes and the the molten roquefort added to the top for the perfect saltiness, this is one memorable ‘side’ for your Christmas Feast.
WHAT YOU NEED
1/2 teaspoon (4g) baking soda
1kg roasting potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
100gm Le Conquerant- Beurre de Baratte Butter
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
100gm of Le Roi Roquefort (AOP)
WHAT YOU DO
Preheat oven to 230°C.
Bring 2L of water to the boil, add salt, baking soda, and potatoes and stir.
Return to a boil then reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk (about 10 minutes after returning to a boil)
Meanwhile, combine soften Le Conquerant- Beurre de Baratte Butter with rosemary, garlic, and pepper in a small saucepan and heat over medium heat.
Cook, stirring and shaking pan constantly, until garlic just begins to turn golden.
Strain through a fine-mesh strainer, setting aside the garlic and rosemary that will be used late.
Once the potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
Transfer to bowl with butter, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
Transfer to oven and roast, without moving, for 20 minutes.
Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. once potatoes have just about recked there perception add Le Roi Roquefort and continue to cook for 3 -5 minutes.
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley.
Toss to coat and season with more salt and pepper to taste.