What’s cooking today: Foil-baked rosemary & blue cheese potatoes

By Tony Jackman 1 June 2021

Potatoes baked in the oven, with a twist of rosemary and blue cheese. (Photo: Tony Jackman)

Oven-baked potatoes can be switched up with just a little effort before wrapping them in snug foil blankets and blasting them in a hot oven.



4 potatoes

3 Tbsp crumbled blue cheese

3 Tbsp butter

2 Tbsp cream

2 Tbsp rosemary needles, chopped very finely

Rosemary salt to taste (or use plain salt and ½ tsp finely chopped rosemary)

Black pepper to taste


Mix the crumbled blue cheese, butter, cream and finely chopped rosemary in a microwaveable bowl and microwave on high for a minute until the butter has melted. Stir, then pop the bowl into the freezer so that the butter makes the mixture thick and manageable.

Wash, dry and halve the potatoes, and use a teaspoon to scoop out a little hole in the centre of each half, using your eye to try to line up the two halves. (Keep the little bits you’ve removed: see below.)

Cut 4 large pieces of heavy foil and grease one side of each with butter.

When the filling has thickened in the freezer, spoon it into each half, season the cut side of the potato halves with rosemary salt and pepper, and sandwich together. You have to work very quickly and wrap them up in foil the second you’ve put the halves together. (The potatoes go on the buttered side of the foil, obviously.) Bake in a 240℃ oven for 90 minutes to two hours or until tender.

Gently fry the little bits you scooped out, in butter, seasoned with a little rosemary salt, to serve alongside. DM/TGIFood 

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected] 

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