Roast potato rarebits
Serves: 30-35
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Roast potato rarebits
There’s nothing not to like about these little rarebit bites – roasted baby potatoes topped with a punchy cheesy topping
Serves: 30-35
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
40Kcal
Fat
2gr
Saturates
1gr
Carbs
4gr
Sugars
1gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 750g new potatoes, halved lengthways
- 1 sprig rosemary, leaves picked and finely chopped
- 2 tbsp vegetable oil
- 100g mature cheddar*, finely grated
- 1 heaped tsp English mustard
- 2 tbsp Worcestershire sauce* or Henderson’s Relish
- 10g chives, finely chopped
Step by step
Get ahead
Roast the potatoes and make the topping the day before; cover and chill, separately. Reheat the potatoes for 10 minutes in the oven; add the topping and grill until golden.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the potatoes in a lined roasting tin with the chopped rosemary and vegetable oil, and toss everything together well with a pinch of salt. Roast for 30 minutes until tender and starting to turn golden. Turn off the oven and preheat the grill to high.
- Meanwhile, place the cheddar in a bowl and mix well with the mustard, Worcestershire sauce or Henderson’s Relish and most of the chives, reserving some chives to garnish.
- Turn all the potatoes cut-side up in the roasting tin. Place a teaspoonful of the cheese mixture on top of each roasted potato half, and then place the whole tin under the grill and allow the cheese to melt, bubble and turn golden.
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Arrange the potato halves on serving plates and scatter over the remaining chives to serve.
*Use vegetarian cheese plus Henderson’s Relish, not Worcestershire sauce, if required (the latter contains anchovies).
