Roasted potatoes with thyme and herbed fromage blanc

Name: Roasted potatoes with thyme and herbed fromage blanc
Cook time: 1 h 30 min
Yield: 6-8 as a side dish
Cuisine: Modern Australian
Ingredients: 2kg royal blue or Desiree potatoes (about 10 large ones), unpeeled; 100g duck fat or 100ml extra virgin olive oil; 2 tbsp salt flakes; 4 thyme sprigs

Karen Martini

December 1, 2023

Showstopper potatoes: Crispy roast spuds on a bed of creamy fromage blanc.William Meppem

easyTime:1-2 hoursServes:6-8 as a side dish

A properly roasted potato is a thing of beauty, and the perfect side to so many main-course heroes. It’s enough to cook them in duck fat or luscious, quality extra virgin olive oil, after an initial boil to create a rough texture that crisps up in the oven.

But I simply adore them with a herbed fromage blanc. Its fragrant, tangy and creamy accents making the potatoes a real showstopper. Fromage blanc (fresh cow’s-milk cheese) is available at this time of year from specialist delis, but you can also use goat’s curd.

Ingredients

2kg royal blue or Desiree potatoes (about 10 large ones), unpeeled
100g duck fat or 100ml extra virgin olive oil
2 tbsp salt flakes
4 thyme sprigs

FOR THE HERBED FROMAGE BLANC

3 eschalots (French shallots), very finely diced
2 garlic cloves, finely grated
2 tsp salt flakes
1 tsp caster sugar
2 tbsp chardonnay or sherry vinegar
1½ tbsp Dijon mustard
freshly ground black pepper
1 bunch of chives, finely sliced
1 bunch of chervil, lightly chopped
350g fromage blanc (or goat’s curd)
2 tbsp pouring cream

Method

Step 1
For the herbed fromage blanc, add the shallots and garlic to a medium bowl and sprinkle over the salt and sugar. Combine, then stand for a couple of minutes before adding the wine (or vinegar), mustard and plenty of pepper; combine well. Stir through the herbs and fromage blanc, then add only enough cream to soften if stiff (fromage blanc can vary in stiffness). Refrigerate until needed, but make on the day of cooking.
Step 2
Preheat the oven to 220C fan-forced (240C conventional). Heat a heavy, deep-sided baking tray in the oven.
Step 3
Add the potatoes, whole, to a saucepan of cold, salted water. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Step 4
Drain the potatoes and cool slightly in a large bowl. Pull the skins away a little from the flesh, which will create more areas to crisp up. Add a heaped tablespoon of the duck fat or oil. Roughly split open a few of the larger potatoes with a paring knife and toss to coat.
Step 5
Add the remaining fat (or oil) to the preheated tray, then add the potatoes and salt, tossing gently to coat. Roast for 25 minutes, then remove from the oven and turn the potatoes with tongs. They should be starting to develop a golden crust. If the tray seems dry, add more fat or oil. Return to the oven and roast for 25-35 minutes until golden and crisp.
Step 6
Once cooked, sprinkle the potatoes with the thyme, then rest in the tray for 5 minutes, moving them occasionally to absorb the herb aroma.
Step 7
Spread the fromage mix on a platter. I like to have a higher mound at one end, then top with the potatoes so they tumble over the undressed end of the platter.