Potato, Mushroom and Blue Cheese Melt

Its a little over due this post but just before Christmas I was sent a bag of some lovely red skinned Rudolph Potatoes, which in turn got turned into a few different potato based dishes!

Whilst these snow white centred beauties made excellent mini roast potatoes - one of my favourite ways to cook potatoes - simply tossed in oil - in this case Mr Hugh's Extra Virgin Rapeseed oil, sea salt and some freshly chopped rosemary sprigs:

However, a new personal favourite was this proper fridge raid supper, and in about 20 minutes I had this gorgeous mini roasting pan full of my favourite foods, grilled until meltingly delicious! 

Just before Christmas I treated myself to a small hardy non-stick roasting pan - ideal for one or two portions, if not use a small gratin style or small shallow casserole dish

2 medium sized rudolph potatoes, cut into 2cm chunks

4 chestnut mushrooms, sliced

A few sliced green olives - mine were leftover from Boxing day

Small wedge of gorganzola cheese

S&P

1) Start by boiling the potatoes until just tender – about 12 minutes. 

2) Meanwhile fry the mushrooms in a little oil until nicely browned. 

3) Drain the potatoes well, place in a greased non-stick roasting pan in an even layer, dot over the olives, scattering of the cheese, mushrooms and season with salt and pepper. Place until a hot grill until everything is starting to brown and the cheese has melted nicely. 

Serve garnished with fresh parsley and your choice of vegetable – mine was my Christmas favourite of spiced red cabbage, which I made a job lot of before Christmas - it freezes a treat!

Thanks to both Rudolph Potatoes and Mr Hugh's oil for the Samples