A showstopper side dish from Melissa Thompson! The combination of nutty Jersey Royals, crispy cheese and garlic butter is just incredible.
- Prepare10 mins
- Cook1 hr
- Total time1 hr 10 mins
Bring a pan of salted water to the boil and cook the Jersey Royals until tender (about 25 minutes). Drain the potatoes and transfer to a parchment-lined baking tray. Use a flat metal spatula, the base of a mortar or a small saucepan to gently press and flatten the potatoes to about 3cm thick.
Heat the oven to 200ºC, gas mark 6. Drizzle the potatoes with the oil, scatter over the salt, then roast for 15 minutes until the bottoms are golden and starting to crisp up. Turn them over and return to the oven for another 15 minutes. Meanwhile, put the butter in a small pan with the garlic and a little black pepper. Heat until melted, stir in ½ the parsley and set aside.
Preheat the grill to high. Turn over the potatoes and top each one with a little cheese. Grill for 3-4 minutes until the cheese starts to brown. Remove from the grill, then serve, spooning the melted garlic butter over the potatoes. Finish with the remaining chopped parsley sprinkled all over. These are delicious alongside steak or grilled fish such as sea bream.