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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160/gas 4. Tip the potatoes into a shallow baking dish, arrange the camembert on top and then sprinkle on the orange zest and juice followed by the poppy seeds.
2. Season well and add a few drops of olive oil. Bake for 30 minutes or until the potatoes are cooked through.

Per serving

301 kcalories, protein 16.3g, carbohydrate 21.9g, fat 17.1 g, saturated fat 9.7g, fibre 1.3g, salt 1 g

Latest comments and suggestions

• PEPPER

  02 May 2008

  PEPPER commented on this recipe

  The potatoes took an hour to cook. Perhaps par boiled would have been better. As it was the meal came together at completely different times and quite ruined!!!!!!! I can't believe this is a "TESTED" recipe!

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• Robin Malcolm

  16 May 2008

  Robin Malcolm rated this recipe

  

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• Alba

  29 May 2008

  Alba commented on this recipe

  I love these ingredients. After reading the recipe i decided to barely coat the halfed or quartered new potatoes with extra virgin olive oil and season them. Then i cooked them until almost done. Removed the baking sheet and add the remaining ingredients. It was delicious.. it's very versatile you can almost add any fresh herb at the end as well. Great idea!

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• schmoo

  28 December 2008

  schmoo rated and commented on this recipe

  

  Have made this several times now, and always get great comments...its fantastic and so simple!

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Ingredients

• 500g new potatoes , washed and halved
• 250g camembert , thickly sliced
• 1 orange , zested and juiced
• 1 tbsp poppy seeds
• olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes

Ingredients

• 500g new potatoes , washed and halved
• 250g camembert , thickly sliced
• 1 orange , zested and juiced
• 1 tbsp poppy seeds
• olive oil

Per serving

301 kcalories, protein 16.3g, carbohydrate 21.9g, fat 17.1 g, saturated fat 9.7g, fibre 1.3g, salt 1 g

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