1 hour
Serves 4-6
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Ingredients:
Sauce:
- ½ cup (80g) blue cheese
- ½ cup (125ml) plain double cream yoghurt
- ¼ cup (60ml) tangy mayonnaise
- Salt and milled pepper
Dippers:
- 1 packet (1kg) baby or medium potatoes
- 1 packet (200g) streaky bacon, halved lengthways (optional)
- 1 cup (80g) finely grated parmesan
- 10 fresh sage leaves
- 3 Tbsp (45ml) olive oil
- Salt and milled pepper
Method:
- Preheat oven to 200°C.
- Blitz sauce ingredients together and set aside.
- Bring a pot of salted water to the boil and par-cook potatoes for 13-18 minutes.
- Drain and cool in cold water for 5-10 minutes.
- Place potatoes on a baking tray and press down with the back of a spoon or mug to ‘smash’.
- Wrap with bacon, if using.
- Sprinkle with parmesan and scatter with sage leaves.
- Drizzle with oil and season.
- Bake for 15-20 minutes or until golden.
- Serve dippers immediately with sauce on the side.
