Crispy Potatoes with Blue Cheese Whip

Ingredients

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Method

1. Preheat the oven to 220°C fan-forced. Boil potatoes in generously salted water until just cooked (you don't want them soft her, you need them to be able to retain their shape as you crush them). Pour into colander and allow water and steam to dry as much as possible.
2. On a lined oven tray add the potatoes and garlic, drizzle over olive oil and then toss well to coat. Using another oven tray or heavy bottom pot, gently crush the potatoes. Place in oven and cook for 40 minutes or until golden and crisp.
3. While the potatoes are cooking make the blue cheese whip by placing half the blue cheese along with all other ingredients into a blender or small food processor and blitzing until smooth. Set aside in fridge until needed.
4. To serve spoon out the blue cheese whip onto the base of a serving dish, crumble over some of the remaining blue cheese and then top with the crisp potatoes, garnishing finally with chives and the remaining blue cheese.