Le roi roquefort Roast Potatoes Will Studd Recipe

Photography by Brett Stevens.

Styling by Kirsten Jenkins.

Roquefort Roast Potatoes

The addition of roquefort brings salty, umami, syrupy sweet and punch to these crisp roast potatoes.



Prep Time:


Cook Time:



French, Australian



  1. Bring 8 cups (2L) water to the boil in a large saucepan over high heat. Add 1 tbs salt, potatoes and bicarb soda, and stir to combine. Reduce heat to low and simmer for 20-25 minutes until potatoes are soft.
  2. Place butter, rosemary, garlic and freshly ground black pepper in a small saucepan over medium heat, stirring continuously, until garlic is golden. Strain through a fine heatproof sieve into a small heatproof bowl. Reserve garlic and rosemary.
  3. Preheat oven to 230°C. Drain potatoes carefully and transfer to the bowl with the butter. Season and toss gently to coat. Transfer potatoes to a large rimmed baking tray and spread evenly. Roast, stirring occasionally, for 35-40 minutes until deep brown and crisp all over.
  4. Crumble Roquefort over the potatoes, and roast for a further 3-5 minutes.
  5. Transfer potatoes to a bowl and scatter over parsley and reserved garlic and rosemary. Serve immediately.