Blue Cheese Roasted Potatoes have a lot going for them. Creamy blue cheese and crispy potatoes come together to form the perfect side dish for steak or pork chops. To top it all off this potato side dish is a cinch to put together.
One of the best things about being a grown-up, in my opinion, is the ability to enjoy new foods. No longer do our culinary passions revolve around chicken nuggets and cheeseburgers (hopefully, at least) but we can now appreciate more complex flavors and tastes.
Some folks are more adventurous than others. Our son, for example, will try just about anything at least once. Why, just the other day, I talked that kid into drinking a glass of buttermilk, he didn’t care for it, but at least he tried (the video of his reaction is on the Two Lucky Spoons Facebook page, by the way. Please check it out!)
The best things in the kitchen are when simplicity meets complexity. When you can experience more in-depth flavors in an easy and simple way, I think it’s becomes much more likely to work those new and exciting flavors into your life.
Our lives have recently taken on an education on cheese. Not Velveeta, mind you, but the good stuff. Stinky cheeses and cave-aged cheeses and cheeses from all over the country!
Our love of cheese has grown exponentially over the last few weeks. And so, with stinky cheese in hand, I have been looking for ways to incorporate these marvels of the bacterial process into a few dishes (because one cannot live on cheese and crackers alone).
So far, these blue cheese roasted potato wedges are my favorite and the easiest way to work a little more classiness into our dinner.
The best part? They are a cinch to make and an even bigger joy to eat. Paired up with a nice grilled steak, these blue-cheese roasted potatoes are perfection.
Ingredients
- 2 pounds red potatoes
- 3 Tablespoons olive oil
- 4 oz . crumbled blue cheese
- 2 Tablespoons scallions or chives , chopped
- 1/2 teaspoons each of salt and pepper
Instructions
- Preheat oven to 425. Chop potatoes into 1 inch pieces.
- Toss with oil and salt and pepper and roast for 30 minutes or until potatoes are tender.
- Sprinkle cheese and scallions over the potatoes and roast for another 10 minutes or until cheese is all melty and potatoes have browned up. Serve and enjoy!
MMMM – those look fabulous! I certainly understand the mourning about the tomatoes! I can't wait for the first one to ripen.
those look fantastic! I love blue cheese!
These look great, what a wonderful combination – I like it
hey girl, those potatoes will take a tomato any day … okay, didn't make you feel any better did it, well, they sure do look good and I'm going cook 'em up this weekend for our steak nite… I'll think you, of your lost tomatoes and of mean 'ol Bambi…
Thanks Drick. You're the best.
YUM! Blue cheese and potatoes! I'm sold!
I lost my favorite zucchini plant to ants (believe it or not). I am so sad about it. A garden can almost be another child to us.
I feel your pain but these potatoes certainly have you over being blue!
Our tomatoes haven't done much this year becuase of the heat.
Hi,
I found you on the Mom Loop Friday over at the blog frog. This looks good, I will definitely give it a try!
Oh Jodi, I'm so sorry about your tomatoes. We have a small battery operated fence and it's really worked great. Our garden looks like a fortress. lol I wish I could send you some of mine…I think a jar of homemade tomato sauce needs to make it's way to Jodi! I'll email you. Your potatoes look SO good! I love blue cheese, I'll be making these for sure.
yum!