Smashed Potatoes with Blue Cheese Sauce


  1. Boil the new potatoes in a pan of boiling salted water for 12-15 minutes until soft and drain. Leave in the colander for five minutes to steam.
  2. Pre-heat the oven to 200 fan. Rub 2 tbsp of the oil onto the bottom of a large roasting tray and tip in the potatoes. Using the bottom of a flat mug, lightly squish the potatoes to crush them flat.
  3. Drizzle the remaining oil over the top of the potatoes and season well with Season well with salt and pepper. Roast for 25-30 minutes or until really crispy.
  4. Meanwhile, put the blue cheese into a mini chopper and give it a good blitz to break it down. Tip it into a mixing bowl and add the mayonnaise, sour cream, lemon and a little pinch of salt. Whisk together into a smooth creamy sauce.
  5. To serve, arrange the potatoes onto a serving dish. Dollop a little sauce over each one and scatter over the zaatar and chives. Serve immediately with the remaining sauce in a bowl for dunking.


Serves 6 as a side

750g new potatoes
4 tbsp olive oil
70g Castello Creamy Blue
100g mayonnaise
100g sour cream
The juice of ¼ lemon
1 tbsp zaatar
A handful of finely chopped chives

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