Roast new potatoes with taleggio and capers
Published: March 25, 2015 at 3:05 PM
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serves 6
Easy
Total time: 35 mins
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Inspired by a cheesy dripping-roast potato side dish at Foxlow, we decided to make our own version. Serves 6 and on the table in just 35 minutes...indulgent, but so good.
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Ingredients
Nutrition
-
1kg small new potatoes
scrubbed clean
-
olive oil
-
200g taleggio
rind cut off and sliced
-
2 tbsp capers
rinsed and drained
-
4 spring onions
chopped
-
red wine vinegar
Nutrition: per serving
- kcal252
- fat12.6g
- saturates0g
- carbs25.8g
- sugars0g
- fibre2.4g
- protein9.1g
- salt1.3g
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Method
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step 1
Heat the oven to 200c/fan 180c/gas 6. Toss the potatoes in olive oil and lots of seasoning.
Spread out on a non-stick baking tray and roast for 25-30 mins until golden and tender.
Tip into a baking dish and lay over the cheese then put back in the oven for a few minutes until the cheese just melted. -
step 2
Mix the capers and spring onions with a splash of red wine vinegar and olive oil and season. Spoon over the potatoes before serving.
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