4 250 g baking potatoes, scrubbed and dried
1 tsp olive oil
2 cloves garlic, peeled
half tsp coarse sea salt
3 tbsp finely chopped fresh parsley
150 g firm textured Camembert
freshly ground black pepper
serve with fresh green salad and sliced
tomatoes and spring onions
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- Preheat oven to 220C/425F/gas mark 7.
- Cut each potato in half lenghtways. Then, using a sharp knife, deeply score the cut surface of each half with a criss-cross pattern.
- Brush the potatoes with the olive oil, place on a baking tray and bake in the centre of the oven for 45 to 50 minutes or until the potatoes are golden brown and cooked through.
- While the potatoes are cooking, prepare the persillade. Grind the garlick and the sea salt to a smooth, creamy paste with a pestle and mortar. Mix in the parsley and set aside.
- Cut the Camembert into 8 evenly sized triangles and set aside.
- Remove the potatoes from the oven. Quickly spread the garlic-and-parsley mixture over them, then place a wedge of Camembert on each half. Return the potatoes to the oven for about 1 minute. As soon as the cheese has just started to melt, remove the potatoes from the oven and season with pepper. Serve with the salads.
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