Smashed roasties with blue cheese and cranberry
Makes: about 20
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Smashed roasties with blue cheese and cranberry
Crispy potatoes make the ideal base for a dollop of creamy whipped Stilton and cranberry – it’s Christmas in a bite
Makes: about 20
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
64Kcal
Fat
4gr
Saturates
1gr
Carbs
7gr
Sugars
1gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 750g pack mini potatoes
- 3 tbsp rapeseed oil
- 2-3 rosemary sprigs, snipped into about 20 smaller sprigs
- 75g Stilton or other blue cheese*
- 35g cream cheese
- 35g Greek yogurt
- 30g cranberry sauce
Step by step
Get ahead
Get ahead Roast the squash and prep the toasts up to 4 hours ahead (keep at room temperature). Assemble the toasts up to 1 hour before serving them. Get ahead A few hours ahead, boil the potatoes and get them ready to roast. Make the blue cheese mixture and chill until 30 minutes before serving.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the potatoes in a large pan of cold water and bring to the boil. Simmer for 10-12 minutes, or until just cooked. Drain and transfer to a roasting tin. With the back of a spoon, squash the potatoes slightly and then drizzle over the oil. Scatter over the rosemary and season well, then roast for 20 minutes, or until the potatoes are deeply golden and crispy.
- Meanwhile, whiz the Stilton, cream cheese and Greek yogurt in a mini food processor until creamy, then season with black pepper. See ‘Get ahead’ tip, opposite.
- Transfer the potatoes to a serving plate and top with the creamy cheese mixture, a little cranberry sauce and a roasted rosemary sprig. Serve warm. *Check your cheese is vegetarian, if required.
