Stilton, Walnut And Fennel Smashed Potatoes

1. 1

   Preheat your oven to 425 F. Wash, core and roughly chop the bulb of fennel. Toss into a bowl with a little olive oil, salt and pepper. Pour onto a baking sheet and place into the oven. Roast for 20-25 minutes, until the fennel is nicely caramelized and has softened. Remove from the oven and reserve.

2. 2

   Cook the potatoes in their jackets in boiling, salted water until cooked through. Drain them, then return them to the pan and smash them while heating over a low flame to help remove some residual moisture.

3. 3

   With the potatoes still on low heat, add the butter and stir to incorporate, then add the creme fraiche, fennel, toasted walnuts, and season with salt and pepper.

4. 4

   Place in a warmed bowl, top with crumbled stilton and chives, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.