Cavelo Nero, Broccoli and Truffle Cheshire Cheese Bake
True Indulgence
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30 Minutes
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Serves 4 as a side
30 mins - 1 hour
Serves 4
What you'll need…
- ½ tsp dried thyme, rosemary or mixed herbs
- ½ tsp flaked sea salt
- ½ tsp ground black pepper
- 3 tbsp olive oil, plus extra for greasing
- 8 small–medium potatoes, each one approx. 75g, scrubbed.
- small knob of butter, approx. 15g (optional)
The method
1
Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a baking tray and mix the herbs, salt and pepper in a large bowl. Pour the oil into a second bowl.
2
Place two wooden spoons or chopsticks on a chopping board, about 5cm apart. Place the potatoes one at a time between the handles. Using a sharp knife with a thin blade, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons. Each slice should be a little narrower than a pound coin.
3
As you prepare each potato, add it to the oil and turn to coat, then add to the seasoning mix and rub all over the potato, making sure a little of the seasoning mix gets in between the slices.
4
Place the potato on the baking tray, cut-side up. Prepare the remaining potatoes in the same way. Drizzle any remaining oil over the potatoes and bake for 40 minutes.
5
Take the tray out of the oven and dot each of the potatoes with a little butter, then bake for a further 10 minutes, or until golden, crisp and tender. Check for tenderness with the point of a knife or the tip of a skewer. (If you don’t want to use butter, cook the potatoes for around 50 minutes in total.) Serve immediately.
