FRESH PARSLEY POTATOES WITH CHEESE SAUCE
Boil spuds as normal, cut in slices, not cutting all the way through.
Make a mixture of fresh garlic, rosemary and parsley, finely chopped and melt with some butter in the microwave until just melted.
Take a garnishing brush and brush the butter mixture over the potatoes ensuring you get into the slices here and there.
Roast in oven until crispy.
Make a cheese sauce using the same bowl as your potatoes “dressing” so all the flavours can combine.
Take potatoes out and pour sauce over it and back into oven giving it that bubbly char as seen.
RECIPE AND PHOTO: Lee-Ann Capes Sansom