Neven Maguire's Crushed Baby Potatoes with Hegarty’s Cheddar

INGREDIENTS

• 1 Packet Simply Better Irish Charlotte Potatoes
• 6 Tbsp. Simply Better Italian Virgin Olive Oil
• 6 Garlic Cloves, lightly bashed in their skins
• 1 Packet Simply Better Irish Farmhouse Hegarty’s Cloth Bound Cheddar, finely grated
• 2 Tbsp. Snipped Fresh Chives
• 1 Carton Simply Better Handmade Buttermilk Ranch
• Simply Better Clogherhead Oriel Sea Salt and Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/ Gas mark 6). Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.
2. Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.
3. Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray. Roast for 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.
4. Remove from the oven and add small piles of the cheddar to each one. Flash back into the oven for a minute until the cheese has started to melt. Arrange on a platter and add small dollops of the buttermilk ranch and sprinkle with fresh chives, serve the remaining buttermilk ranch in a small dish for extra dipping.