Rosemary and Blue Cheese Potatoes
From chefmeow 14 years ago
- 35 minutes to make
- Serves 4
ROSEMARY AND BLUE CHEESE POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Staley Estate in Wills Point, Texas in 1982.
Ingredients
- 1-1/2 pounds new potatoes cut into cubes shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons blue cheese shopping list
- 1 teaspoon minced fresh rosemary shopping list
- 2 tablespoons minced fresh parsley shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon cayenne pepper shopping list
How to make it
- Cook potatoes 10 minutes in a pot of rapidly boiling salted water then drain well and set aside.
- Melt butter and blue cheese then add the rosemary.
- Combine partially cooked potatoes and butter mixture then place on an ungreased baking sheet.
- Bake in a preheated 375 oven for 25 minutes.
- Remove from oven and sprinkle with parsley, salt, pepper and cayenne.
- Toss to mix well then serve immediately.
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