Roasted Fingerlings With Creamy Blue Cheese Sauce
From keni 13 years ago
- ~30 min to make
- Serves 6
I wanted a side to go with my Salt Crusted Eye Of Round With Tarragon Butter and these more than held their own. Roasted fingerlings are sweet and easy on their own, but this simple blue cheese sauce takes 'em over the edge. Read more Perfect with a beef main dish. See less
Ingredients
- 2lbs fingerling potatoes shopping list
- drizzle of olive oil shopping list
- 2 cups heavy cream shopping list
- 8oz blue cheese crumbles shopping list
- 2T fresh chives, chopped shopping list
- 2 pieces smoked bacon, cooked crisp and crumbled shopping list
- about 1T fresh lemongrass, minced(sub a lil grated lemon peel, if needed, but if you can find the lemongrass, please use it :) shopping list
- dash of hot sauce shopping list
- fresh ground pepper and a lil kosher or sea salt shopping list
How to make it
- Place taters in a single layer on a roasting pan or heavy baking sheet or similar.
- Drizzle with a lil olive oil and toss well to coat lightly.
- Sprinkle with a lil salt and pepper then toss again.
- Roast in a 425 oven for about 20 minutes or until fork tender.
- While taters are roasting, combine cream and cheese in a small, heavy sauce pan.
- Heat over medium low heat, stirring often, until melted and creamy
- Add chives, bacon, hot sauce, lemongrass and salt and pepper and increase temperature slightly.
- Let heat at a high simmer for about 10 minutes, stirring often, to thicken.
- Remove from heat and let cool slightly before serving over potatoes.
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