Potatoes with Blue Stilton and onion

Name: Potatoes with Blue Stilton and onion - Florina O.
Ingredients: 500 grams of small potatoes; 100 grams of Blue Stilton cheese; 2 green onions; sliced into rounds; coarse salt; pepper

Appetizers - Potatoes with Blue Stilton and onion by Florina O. - Recipia

Boiled Potatoes with Blue Stilton and Spring Onions Small boiled potatoes in their skins turn into a simple yet flavorful dish thanks to the Blue Stilton cheese. After boiling, they are cut in half and topped while still slightly warm with thin slices of cheese, spring onions, salt, and pepper. The recipe does not require baking or any complicated steps and is served immediately while the potatoes are still pleasantly warm and the cheese sits nicely on top. Quick Info Total Time: about 15 minutes, plus a few minutes for slight cooling and plating the potatoes Preparation Time: not specified separately; consists of cutting the potatoes and preparing the toppings Cooking Time: 15 minutes for boiling Servings: not specified in the original recipe; the quantity can be divided as preferred Difficulty: easy Recipe Type: snack or quick dish based on potatoes and cheese Ingredients 500 g small potatoes 100 g Blue Stilton cheese, sliced thinly 2 spring onions, sliced into rings Coarse salt Pepper Instructions 1. Wash the small potatoes well and place them in boiling water with their skins. Let them boil for 15 minutes. 2. After boiling, remove the potatoes and let them cool slightly so they can be handled without breaking. 3. Cut each potato in half lengthwise. If they are very small, the halves will remain suitable for easy picking and eating. 4. Sprinkle coarse salt over the potato halves. 5. Place thin slices of Blue Stilton on each half. The cheese is added after cutting the potatoes while they are still slightly warm. 6. Top with the spring onion rings and pepper. 7. Serve the potatoes immediately. The potatoes should only be boiled and kept whole, not turned into mash. Therefore, after the 15 minutes of boiling, it is useful to let them cool slightly before cutting. If they are too hot, they can break more easily, and the cheese slices may soften before the topping is added. Why I Make This Recipe Often It’s a quick recipe with few ingredients and no baking step. The small potatoes do not need to be peeled before boiling, and Blue Stilton provides enough flavor so the dish doesn’t require many other additions. The spring onions and pepper balance the strong character of the cheese, while the boiled potato offers a simple and hearty base. Another advantage is that the dish is assembled right after boiling. There’s no need to prepare in advance, and it doesn’t require a separate sauce. It’s perfect when you have small potatoes on hand and want to use them in a different way than the usual side dish. Tips Choose small potatoes of similar size for even boiling. Larger potatoes would need a different cooking time, and the result wouldn’t be the same. Boil the potatoes in their skins as specified in the recipe. The skin helps them maintain their shape during boiling and allows them to be cut in half without falling apart. Let the potatoes cool slightly. If they get completely cold, the cheese won’t sit as well on their surface. Conversely, if they are too hot, the Blue Stilton slices may soften too quickly. Slice the cheese thinly. Blue Stilton has a strong flavor, and thin slices distribute more easily over the potatoes than thick pieces. The total amount in the recipe is 100 g. Add salt carefully, as the cheese may already be salty. The recipe uses coarse salt and pepper, but the amount is not specified, so it’s better to season gradually. Substitutions The recipe is built around Blue Stilton cheese, so substituting it will change the final flavor. If you don’t have this type of cheese, another blue cheese can be used, but this is an adaptation, not the original version of the recipe. The spring onions can be sliced into finer or thicker rings, depending on the desired texture. To maintain the proportions in the recipe, continue using two stalks. Variations You can vary the thickness of the Blue Stilton slices while keeping the total amount at 100 g. Very thin slices will spread over more potato halves, while thicker ones will have a more pronounced taste on each piece. The potatoes can be cut into larger or smaller halves, depending on their size. The important thing is to cut them lengthwise after boiling to maintain the specific shape of the dish. If you prefer a milder onion flavor, the rings can be cut finer. For a more noticeable texture, leave them a bit thicker. There’s no need to modify the rest of the ingredients. Serving Ideas Serve the potatoes immediately after adding the cheese, spring onions, salt, and pepper. They are suitable as a warm snack or as a simple dish to be enjoyed right after assembly. They can be arranged on a platter, with the potato halves placed side by side so that the cheese slices and onion rings remain visible. No additional sauce or dressing is necessary, as the recipe is designed to be served with the listed ingredients. Frequently Asked Questions 1. Can I use larger potatoes? Yes, but the recipe is formulated for small potatoes. Larger potatoes will need to be cooked so that they are tender before cutting, and the appearance and portion sizes will change. For the original version, use small potatoes and cut them in half lengthwise. 2. Do the potatoes need to be peeled before boiling? No. The potatoes are boiled in their skins, and the skin remains after cutting. They just need to be washed well before boiling. 3. Is the Blue Stilton added while the potatoes are warm? Yes. After the 15 minutes of boiling, the potatoes are allowed to cool slightly, then cut and topped with cheese. They should not be left to cool completely. 4. Can the recipe be prepared a few hours in advance? It is not recommended if you want to maintain the texture of the original version. The recipe is best consumed immediately after assembly when the potatoes are still slightly warm, and the cheese is freshly placed on top. 5. How much pepper should be used? The source does not specify an amount. Add to taste, keeping in mind that Blue Stilton already has a strong flavor. Salt should also be added gradually. Nutritional Values The values below are estimates for the entire recipe and are based on 500 g of potatoes, 100 g of Blue Stilton, and two spring onions. The amount of salt is not included in the calculation, as it is not specified. Calories: approximately 780–820 kcal for the entire recipe Protein: approximately 35–38 g Carbohydrates: approximately 88–92 g Fat: approximately 39–43 g Fiber: approximately 9–11 g Exact values may vary depending on the potato variety, the actual weight of the spring onions, and the nutritional information of the Blue Stilton cheese used. Since the number of servings is not specified, an exact value per serving cannot be calculated without first determining how many portions the dish is divided into. Storage and Reheating Potatoes with Blue Stilton are best enjoyed immediately, as indicated in the recipe. The boiled potatoes can be stored separately, but after adding the cheese and onions, the texture will not be as good if the dish is left for later. If there are leftover portions, store them in the refrigerator in a sealed container and consume them as soon as possible. Reheating is not described in the original recipe and may alter the texture of the cheese, so the recommended option remains immediate serving.

Potatoes with Blue Stilton and onion

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