Blue Cheese Smashed Roasties with Garlic Butter and Gravy

I left the quantities vague as leftovers vary and you really can’t go wrong!

• Leftover roast potatoes
• Leftover gravy
• Leftover blue cheese
• Garlic butter (about 50g for 8 large potatoes - if you don’t have garlic butter, add a minced garlic clove to your butter when melting. I used Lurpak Garlic Butter)
• Chopped parsley
• Salt and pepper to season

1. Prep heat your oven to 200°c and line a tray with greaseproof paper.
2. Lay the potatoes on the tray, flat side down, and then using a glass / small bowl, crush each potato one at a time.
3. Melt the butter in a saucepan, adding minced garlic if using, and stir in the parsley. Generously brush over each potato and transfer to the oven for 20 minutes.
4. Remove from the oven, crumble over the cheese and return to the oven for a further five minutes.
5. Whilst the potatoes are finishing, warm through the gravy and pour into a dish. Remove the potatoes from the oven and serve alongside the gravy . . . Get dunking and thank me later!