Roasted Roquefort Potatoes
"Blue cheese lovers - these potatoes are easy and delicious! This recipe came from the newly-released Vol. 3 of my all-time favorite cookbook series - "Cooking With Class", from Charlotte Latin School."
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 1 (1 lb) bag creamy small red potato
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2⁄3 cup Roquefort cheese or 2/3 cup blue cheese
directions
- Preheat oven to 450.
- Wash potatoes and halve, leaving skins on.
- Brush olive oil onto baking sheet.
- Mix potatoes to"oil" all sides.
- Then arrange potatoes, cut side up, on sheet.
- Sprinkle with salt and pepper, then turn so the cut side is down.
- Roast for 20 minutes or until cut side is browned.
- Turn potatoes over and sprinkle with cheese.
- Bake a couple of minutes until cheese starts to melt.
- Serve immediately.
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Reviews
-
This was good. I used blue cheese, and indeed, this is yummy. Had a bit of a problem getting the crumbled cheese to stay on the potatoes. Great and easy side dish. Thanks.
RECIPE SUBMITTED BY
MrsEl
Charlotte, NC
I am currently a stay-at-home Mom with one nine month-old son. Will re-enter the workforce within the next couple of years. For fun - I love to COOK, read (non-fiction, fiction, cookbooks!), travel, play bridge, practice pilates. Favorite cookbooks are of the school, church, Junior League variety.
