Roasted potatoes with taleggio, garlic, thyme and Espelette pepper


  • 1 kg of potatoes (carisma or spunta type)
  • 4 cloves of garlic
  • 50 g melted butter
  • 1 tablespoon(s) fresh thyme
  • 1 teaspoon(s) of Espelette pepper
  • 1 tablespoon(s) of fleur de sel
  • 120 g of taleggio
  • olive oil


  1. Preheat the oven to 220°/th. 7-8. Peel and cook the potatoes in a large pot of salted water for 30 minutes, they should be tender. Drain them. Grease a baking tray, place the potatoes, spacing them out, then mash them one by one using a potato masher to flatten them.

  2. Peel and chop the garlic cloves. Mix the melted butter, chopped garlic and stripped thyme. Drizzle each potato with garlic-thyme butter. Sprinkle with Espelette pepper, fleur de sel and grind pepper.

  3. Bake for 20 minutes, then remove the baking sheet and distribute the taleggio cut into pieces over each potato. Bake again for 15 minutes. Serve immediately.

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