150g of Mont Brie Bleu
1.5kg of medium-sized baking potatoes
4 tbsp of vegetable oil
4 garlic cloves
A few sprigs of rosemary
sea salt flakes
Heat the oven to 200C/180C fan/gas 6.
Put the potato in-between two handles of wooden spoons, and cut through to the spoon, so as to make small incisions without cutting all the way through. A sharp knife will help to make slices a few mm apart. Repeat with the remaining potatoes.
Put the potatoes cut-side up on a shallow baking tray and drizzle over the oil. Place the garlic cloves in the baking tray next to the potatoes.
Rub each potato with your hands to coat well in the oil, getting some in between the slices.
Do a first roast for 40 minutes, remove from oven, baste with oil and place a thick slice of Mont Brie Bleu above each potato.
Put back in the oven for 10 minutes.
