Rosemary And Blue Cheese Potatoes |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
2 tablespoons butter |
2 tablespoons blue cheese |
1 teaspoon minced fresh rosemary |
2 tablespoons minced fresh parsley |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon cayenne pepper |
Directions:
1. Cook potatoes 10 minutes in a pot of rapidly boiling salted water then drain well and set aside.
2. Melt butter and blue cheese then add the rosemary.
3. Combine partially cooked potatoes and butter mixture then place on an ungreased baking sheet.
4. Bake in a preheated 375 oven for 25 minutes.
5. Remove from oven and sprinkle with parsley, salt, pepper and cayenne.
6. Toss to mix well then serve immediately.
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