Neven Maguire's Crushed Baby Potatoes with Hegarty’s Cheddar
Neven Maguire
Neven Maguire
Recipe - Jetland
Neven Maguire's Crushed Baby Potatoes with Hegarty’s Cheddar
Prep Time15 Minutes
Servings4
Cook Time80 Minutes
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
Freshly Ground Black Pepper
Directions
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
- 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.
- 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.
- 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.
- 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.
15 minutes
Prep Time
80 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Simply Better Irish Charlotte Baby Potatoes 1kg
€1.99€1.99/kg
Dunnes Stores Simply Better P.D.O. Extra Virgin Olive Oil 500ml
€8.99€17.98/l
Dunnes Stores Organic Garlic 150g
€1.79€11.93/kg
Dunnes Stores Simply Better Irish Farmhouse Hegarty's Cloth Bound Cheddar 150g
Buy 3 get Cheapest Free
€4.19€27.93/kg
Dunnes Stores Irish Herb Chives 20g
€1.00€0.05/g
Dunnes Stores Simply Better Handmade Buttermilk Ranch 220g
Buy 3 get Cheapest Free
€3.99€18.14/kg
Dunnes Stores Simply Better Clogherhead Oriel Sea Salt 100g
€3.00€30.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
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
- 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.
- 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.
- 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.
- 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.