Kipfler potatoes with blue cheese recipe

Heat oil and butter in a large non-stick frypan over medium-high heat. Add the halved potato in a single layer and cook, turning occasionally, for 8 minutes, until golden.

Add garlic and thyme and cook for 1 minute, tossing to coat. Add the stock, vinegar and salt flakes. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes. Continue to cook, tossing potatoes until potatoes are covered in a sticky coating.

Sprinkle over blue cheese, mix and cook for 2 minutes until the blue cheese turns slightly crisp around the edges of the potato. Toss through parsley to coat.

Serve with Kewpie mayo alongside and enjoy!