Potato dippers with blue cheese sauce

Chip and dip made sexier. Serve as a snack or side – either way, guests will be asking for more.

  1 hour

  Serves 4-6


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  • ½ cup (80g) blue cheese
  • ½ cup (125ml) plain double cream yoghurt
  • ¼ cup (60ml) tangy mayonnaise
  • Salt and milled pepper
  • 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



  1. Preheat oven to 200°C.
  2. Blitz sauce ingredients together and set aside.
  3. Bring a pot of salted water to the boil and par-cook potatoes for 13-18 minutes.
  4. Drain and cool in cold water for 5-10 minutes.
  5. Place potatoes on a baking tray and press down with the back of a spoon or mug to ‘smash’.
  6. Wrap with bacon, if using.
  7. Sprinkle with parmesan and scatter with sage leaves.
  8. Drizzle with oil and season.
  9. Bake for 15-20 minutes or until golden.
  10. Serve dippers immediately with sauce on the side.


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