Baked Époisses with figs and oven-roasted potatoes

  • 2 pers.
  • 20 min
  • 30 min
  • medium
Époisses au four, figues rôties et potatoes maison

Ingredients

  • 2 large potatoes
  • 2 tbsp of olive oil
  • 1 pinch of smoked paprika
  • 1 pinch of garlic powder
  • 1 drizzle of olive oil
  • 8 figs
  • 1 Epoisses with its box
  • 1 sprig of fresh thyme
  • 1 handful of pecans
  • 1 tbsp of mixed seeds (e.g. linseed, squash, sesame)
  • 1 tbsp of liquid honey
  • Salt & pepper

Preparation

  • 1
    Preheat the oven to 180° C.
  • 2
    Start by preparing the potatoes. Thoroughly rinse the potatoes and cut them into regular quarters. In a large salad bowl, mix together the olive oil, paprika, garlic powder, salt and pepper. Add the potatoes and mix well to coat them evenly with the mixture. Place them on a baking tray covered with baking paper, then bake for around 30 minutes, turning them halfway through baking, until golden brown and crispy.
  • 3
    Meanwhile, score the tops of the figs and the Epoisses cheese in a cross pattern. Arrange the figs in a small casserole dish. Season the Epoisses with freshly ground pepper. Add the pecans, seed mix and liquid honey. Bake the figs and cheese for around 15 minutes.
  • 4
    Serve straight away with the potatoes and the cold meats of your choice.

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