Rarebit roasties
Published: March 3, 2019 at 11:45 AM
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Serves 4 as a side
Easy
Total time: 1 hr
0 reviews
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Cook with beer this weekend. Stout adds roasted notes and a slight bitterness that works well to cut through the richness of the cheese. Any left-over rarebit mix can be kept in the fridge for welsh rarebit toasts or cauliflower cheese
Vegetarian
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Ingredients
Nutrition
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1kg Maris Piper potatoes
peeled, small ones halved, large ones quartered
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3 tbsp plain flour
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1½ tsp English mustard powder
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75-100ml vegetable oil
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3 spring onions
sliced to serve (optional)
RAREBIT
-
50 ml stout (such as Guinness)
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150g mature cheddar
grated
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a few dashes Worcestershire sauce
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2 tsp Dijon mustard
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1 tbsp cornflour
Nutrition: per serving
- kcal584
- fat32.9g
- saturates9.5g
- carbs53.7g
- sugars2.8g
- fibre4.2g
- protein15.5g
- salt1g
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Method
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step 1
Boil the potatoes in salted water for 10 minutes until tender but not breaking up. Drain into a colander and leave to dry for a few minutes. Meanwhile, heat the oven to 220C/fan 200C/gas 7.
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step 2
Mix together the flour, mustard powder and some seasoning in a bowl, then sprinkle over the potatoes and toss well to coat. Put enough oil in a roasting tin to coat the bottom and heat the oil in the oven for 5 minutes.
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step 3
Lower the floury potatoes into the hot fat, and spoon over the oil so they’re coated. Roast for 35-45 minutes, turning twice, until golden and really crunchy. Meanwhile, mix the rarebit ingredients together in a bowl with some seasoning.
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step 4
When the potatoes are done, turn the oven to as hot as it will go, or switch to the grill. Spoon a little of the rarebit mixture over the potatoes (on the flattest side of each, facing up) and cook or grill for a few minutes until melting and bubbling. Serve, scooping up crispy cheese from the base of the pan and scatter with sliced spring onions and more black pepper, if you like.
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