1. Preheat oven to 220°C. Spray a baking dish with cooking oil or line it with baking paper.
2. Place potatoes in dish and toss with oil, pepper and salt. Turn potatoes cut-side down. Roast for 30 to 35 minutes or until tender and golden on the underside. Meanwhile, put walnuts in a small baking dish or frypan and toast in oven for 6 to 8 minutes. Tip nuts into a bowl and allow to cool. Add blue cheese and shallots; crumble using your fingers.
3. When potatoes are done, turn them over and sprinkle evenly with walnut mixture. Bake until cheese melts, about 5 more minutes.
4. Serve each meal with 100 g steak.
1,819 kj (434 cal)
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