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Ingredients
1 tbsp olive oil
pinch of thyme leaves
pinch of rosemary
knob of butter
handful of new potatoes, cut in half
55-85g/2-3oz dolcelatte cheese
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a pan and sauté the thyme leaves and rosemary for 1-2
minutes. Add the butter and potatoes and sauté for 6-8 minutes to soften.
3. Spoon the potato mixture into an ovenproof dish and then sprinkle with the
cheese.
4. Bake in the oven for 10-12 minutes or until golden and bubbling.
5. Serve. |
