Potatoes can get a little boring sometimes so I like to rev them up a bit with some other ingredients, albeit, unhealthy ones. This potato dish can be made with any variety of spud, but the firmer ones tend to hold their shape better when baked. I’ve gone with my favourite potato, the humble kipfler (fingerling). Try this easy recipe next time you’re stuck for ideas.

baked kipflers in mustard cream

serves 4

• 750 g kipfler potatoes (fingerlings), quartered lengthways
• 250 ml cream
• 2 spring onions, chopped
• 1 small red onion, finely sliced
• salt & freshly ground black pepper
• ¼ cup parmesan, finely grated
• 125 g camembert cheese, sliced & cut into pieces
• 2 tbsp seeded mustard
• 1 tbsp fresh sage, chopped

Preheat oven 210°C.

Combine all ingredients and place in a greased oven-proof dish. Bake for 1 hour 15 minutes or until golden.

Serve hot or at room temperature.