A whole baked camembert, oozing and golden, served alongside crispy parmesan-crusted roast potato wedges and a fruity chutney.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesA whole baked camembert, oozing and golden, served alongside crispy parmesan-crusted roast potato wedges and a fruity chutney.
Ingredients
1 whole camembert
500g baby potatoes, cut into wedges
Grated parmesan
Dried thyme
Olive oil
Fruit chutney, to serve
Directions
- Toss the potato wedges in olive oil, grated parmesan and thyme, then roast until crisp and golden.
- Score the top of the camembert and bake until molten in the centre.
- Serve the baked camembert and crispy potatoes together with a spoonful of chutney.
This baked camembert with crispy potatoes is best shared – see more French recipes on Meals & Mixers.
