The brie and sunblush tomatoes in this recipe really lend the dish a delicious richness.
Preheat the oven to gas 7, 220°C, fan 200°C. Place the potatoes into a large mixing bowl with the oil and mustard powder, then toss well to lightly coat in the oil and the mustard. Season well with the Maldon salt and some freshly ground black pepper. Put into a large roasting tin and cook in the preheated oven for 25 minutes, until golden and crispy in texture. Shake the pan once during cooking, to turn the potatoes.
Remove from the oven and lay the slices of Brie over the top of the potatoes, then scatter over the sunblush tomatoes and return to the oven for 5-10 minutes, until the Brie has melted yet still retains its shape. Scatter with the flat-leaf parsley and serve while hot and melted.
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*Jersey Royal potatoes are a seasonal product and may only be available for a limited time in limited stores. If Jesey Royals are not available, why not try using new potatoes or small salad potatoes.