Roasted Potatoes with Warm Blue Cheese Sauce Recipe

Roasted Potatoes with Warm Blue Cheese Sauce

Difficulty: Easy | Servings: 4 | Total Time: 40 minutes | Active Preparation: 20 minutes

Nutritional Information (per serving): Calories 706, Total Fat 48 g, Saturated Fat 17 g, Carbohydrates 56 g, Dietary Fiber 7 g, Sugars 9 g, Protein 16 g, Cholesterol 56 mg, Sodium 1085 mg

Potatoes

• 2 pounds assorted baby potatoes, halved
• 1/2 cup extra-virgin olive oil
• 3 tablespoons finely chopped fresh rosemary
• Zest and juice of 1 lemon
• Kosher salt and freshly ground black pepper

Blue Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 teaspoons finely chopped fresh rosemary
• 1/4 teaspoon freshly grated nutmeg
• 2 cups warmed milk
• 4 ounces blue cheese, broken into small pieces, plus extra for garnish
• 1/4 cup finely chopped chives
• 1 Fresno chile, minced
• 1/2 bunch fresh parsley, torn

Instructions

1. Preheat your oven to 425F (220C).
2. In a spacious bowl, toss the halved baby potatoes with olive oil, rosemary, lemon zest and juice, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 35 minutes until golden and tender.
3. While potatoes roast, make the sauce: Melt butter in a medium saucepan over medium-high heat. Stir in flour until lightly browned, about 3 minutes. Add rosemary and nutmeg, cook 15 seconds. Gradually whisk in warm milk, simmer, then cook gently until thickened, about 5 minutes. Off heat, whisk in blue cheese and 2 tablespoons chives until smooth.
4. Transfer roasted potatoes to a serving bowl. Drizzle with warm blue cheese sauce. Garnish with minced Fresno chile, torn parsley, remaining chives, and extra blue cheese.

Pro tip: For milder flavor, infuse the warm milk with rosemary and nutmeg before adding to the roux. Crispy, zesty potatoes blanketed in creamy, tangy blue cheese saucethis dish will steal the show at any gathering. Fire up the oven and indulge in comfort food elevated!