Balsamic-baked New Potatoes With Taleggio Cheese and Bay

Here is the procedure to make Balsamic-baked New Potatoes With Taleggio Cheese and Bay

INGREDIENTS

1. 1 large white onion, peeled and halved


2. 1kg new potatoes


3. Flaky sea salt and freshly ground black pepper


4. 4 tbsp balsamic vinegar


5. 5 bay leaves (fresh, ideally)


6. 150g taleggio, sliced


7. 100g rocket leaves


8. A few sprigs fresh thyme, picked


9. 20g finely shaved parmesan


10. 1 lemon, juiced


11. 1 tbsp extra-virgin olive oi

METHODS

1. Heat the oven to 200C/390F/gas mark 6. Cut the onion into thick pieces across the halves; leave the potatoes whole or, if they are on the large side, cut them into bite-sized pieces.


2. Toss the potatoes and onion in half a teaspoon of flaky sea salt (less if using fine sea salt), lay them in an oven tray and roast for 30-40 minutes, until golden and tender.


3. Tip the cooked veg into an oven dish and pour the vinegar over the top. Toss to coat, then tuck in the bay leaves and cover with the slices of taleggio.


4. Season with a touch more salt and lots of pepper, and bake for 10 minutes, until the cheese is bubbling and golden.


5. Meanwhile, put the rocket, thyme leaves and parmesan in a bowl, dress with the lemon juice and oil, season generously and toss gently. Serve with the hot, cheesy potatoes.

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