Crushed Potatoes with Blue Cheese

A delicious change from roast potatoes.


  • 2 kg baby potatoes, unpeeled
  • olive oil
  • 100 g blue cheese, crumbled
  • Ina Paarman’s Garlic Pepper Seasoning
  • 1 x 200 ml Ina Paarman’s Ready to Serve Blue Cheese Sauce

Adjust the oven rack to the middle position. Preheat oven to 200°C. Place the potatoes in a large saucepan and cover with cold water. Place over high heat, cover with a lid, and bring to the boil. Cook for 12 – 15 minutes or until just tender. Drain well.

Spread the potatoes out in a lightly greased large oven pan and squash with a potato masher or fork to crush. Rough up with a fork to get an uneven top. Sprinkle with olive oil, blue cheese and Garlic Pepper Seasoning. Drizzle over Blue Cheese Sauce. Oven bake for 45 – 50 minutes or until golden brown.

Ina's Tip

If you are roasting something else at the same time as the potatoes, then 180°C will do, but if you have a choice 200°C gives a faster result.

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