Thomasina Miers' taleggio roast potatoes

Name: Thomasina Miers' taleggio roast potatoes
Cuisine: European, British
Ingredients: 1 large white onion, peeled and halved; 1kg new potatoes; Flaky sea salt and freshly ground black pepper; 4 tbsp balsamic vinegar; 5 bay leaves (fresh, ideally); 150g taleggio, sliced; A few sprigs fresh thyme, picked

5 steps

Updated at: Wed, 16 Aug 2023 19:24:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories228 kcal (11%)

Total Fat6.3 g (9%)

Carbs33 g (13%)

Sugars3.4 g (4%)

Protein9.4 g (19%)

Sodium435.4 mg (22%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1white onion

large, peeled and halved

1kgnew potatoes

flaky sea salt

black pepper

freshly ground

4 Tbspbalsamic vinegar

5bay leaves

fresh, ideally

150gtaleggio

sliced

3 sprigsfresh thyme

picked

Instructions

Step 1

Heat the oven to 200C. Cut the onion into thick pieces across the halves; leave the potatoes whole or, if they are on the large side, cut them into bite-sized pieces.

Step 2

Toss the potatoes and onion in half a teaspoon of flaky sea salt, lay them in an oven tray and roast for 30-40 minutes, until golden and tender

Step 3

Tip the cooked veg into an oven dish and pour the vinegar over the top.

Step 4

Toss to coat, then tuck in the bay leaves, thyme and cover with the slices of taleggio.

Step 5

Season with a touch more salt and lots of pepper, and bake for 10 minutes, until the cheese is bubbling and golden.