Name: A Brown Bag Lunch - Potatoes and Cheesy Dip
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 150 g baby potato dried washed; 1 tsp olive oil; 2 garlic clove crushed; 2 pinches sea salt; 2 pinches ground black pepper; 40 ml buttermilk; 15 g blue cheese crumbled; 1/4 fennel bulb diced

by katiemoonshep Last updated on 07/09/2019

This recipe is a meeting of two classics, the brown bag lunch, and the potato salad! Here, the salad is deconstructed, with the dressing served as a side dip. The recipe is easily adapted: Eat it hot or cold, as a main or a side, or tossed into your usual salad! You could also try adding a few herbs or your favourite spice mix to the potatoes before cooking. If it's a lunch for the kids you want, get them involved in the cooking of this one, they'll love the novelty factor! - katiemoonshep

Ingredients

150 g baby potato dried washed
1 tsp olive oil
2 garlic clove crushed
2 pinches sea salt
2 pinches ground black pepper

Cheesy dip

40 ml buttermilk
15 g blue cheese crumbled
1/4 fennel bulb diced

Method

Step 1

Preheat oven to 200C degrees.
Step 2

In a mixing bowl, combine the potatoes with olive oil and season well with salt and pepper.
Step 3

Place the potatoes and garlic in a paper bag and roll down the top, scrunching it up to make sure it's sealed. If you don't have a bag to hand, feel free to use baking paper.
Step 4

Bake in the oven for approximately 35 minutes.
Step 5

Meanwhile, simply combine the buttermilk, cheese and fennel in a small lunchbox, before popping on the lid
Step 6

Remove the brown bag from the oven and open very carefully. Using a fork, pierce one potato to test for doneness
Step 7

Leave the potatoes to cool slightly and then...grab and go!