Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6 floury potatoes (e.g. Rooster) (approximately 700g)
  • 1 garlic clove, peeled and chopped
  • 1 lime, juice
  • 1 teasp. rapeseed or olive oil
  • 50g butter
  • 250g Camembert (round), in wooden box
  • Handful of fresh rosemary, loosely torn
  • Pink peppercorns, freshly ground
  • Salt and freshly ground black pepper
Cooking time: 25 MIN
  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Wash and cut the potato into wedges, place in an ovenproof dish.
  3. Melt the butter with the oil and crushed garlic, season with salt and pepper and add lime juice. Coat the potato wedges with the mixture and place on a baking tray.
  4. Place in the middle of the oven and cook for 20 to 25 minutes.
  5. Meanwhile, take the Camembert and carve cuts in the top. Add rosemary and season with pink pepper.
  6. Put the Camembert in the oven and let it melt for the remaining 15 minutes.
  7. Remove the cheese from the oven and serve immediately with the roasted potato wedges.


  • Roll a slice of bacon around the wedges before roasting.
  • BBQ proof: Wrap the box in aluminium foil and close the package at the top. Put the cheese on the barbecue for about 15 minutes.

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