Crispy parmesan potatoes with blue cheese ranch

Preheat oven to 200C fan.

Add the potatoes (1 kg) to a saucepan and cover with water. Salt the water and place the pan over a high heat and bring to a boil. Reduce to a simmer and cook for 15 minutes or until softened. Drain and run some cold water over the potatoes to cool them down. Leave to cool completely.

Meanwhile mix the olive oil (3 tbsp) and butter (50 g) together and season generously with salt and pepper. Line 2 large baking trays with baking paper and finely grate a third of the parmesan (40 g) over the tray in a thin and even layer.

Flatten each new potato with the bottom of a mug. Brush one side with the olive oil mixture and lay it brushed side down on top of the parmesan. Brush the top of each potato with more oil and sprinkle with a little salt. Grate another third of the parmesan (40 g) over the potatoes and place in the oven for 20 minutes.

Remove the potatoes from the oven and grate the remaining parmesan (40 g) over the top. Return to the oven for a further 15-20 minutes or until both sides are super crispy and golden brown.

To make the blue cheese ranch, mix the soured cream (150 g), roasted garlic mayonnaise (4 tbsp), blue stilton (50 g), mustard (1 tsp), chives (2 tbsp), Worcestershire sauce (2 dashes) and buffalo sauce (2 dashes) together with a little salt and pepper. Spoon the ranch into a serving bowl and sprinkle with a little extra chives. Remove the potatoes from the oven and place onto a serving platter alongside the blue cheese ranch.