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Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic. And yeah, it really is great with roasted potatoes. Tender, buttery potatoes that have that slight skin ‘pop’ when you bite into them. Perfect.
The Perfect Balance
I sometimes find that too much fresh rosemary is a not a good thing. It can be a bit overwhelming. I totally did not find that to be the case with these roasted potatoes with warm blue cheese sauce. Not even at all. The amount of rosemary is spot-on, and I think the dish needed every bit of it. I would not cut back on it even though my first though was to do just that.
You can cook the potatoes on a grill instead of in the oven. Using a grilling basket such as the one below makes for easy cooking, easy cleanup, and helps make sure your potatoes are cooked nice and evenly.
The blue cheese sauce is great on other roasted vegetables too, like green beans, asparagus, you name it. And baked potatoes!
Roasted Potatoes with Warm Blue Cheese Sauce
Ingredients
For the potatoes
- 2 pounds baby potatoes halved
- ½ cup extra-virgin olive oil
- 3 tablespoons fresh rosemary finely chopped
- 1 medium lemon zested, juiced
- Kosher salt
- freshly ground black pepper
- 2 tablespoons green onions sliced thin
- 1 medium jalapeno sliced thin
- ½ cup fresh parsley chopped
- 2 ounces blue cheese crumbled
For the blue cheese sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 teaspoons fresh rosemary finely chopped
- ¼ teaspoon nutmeg grated
- 2 cups whole milk warmed
- 4 ounces blue cheese crumbled
- 2 tablespoons green onion sliced thin
Instructions
For the potatoes
- Preheat oven to 425 F.
- For the potatoes: Preheat the oven to 425 degrees F.
- Place potatoes into a large bowl. Toss with the olive oil, rosemary, lemon zest and juice and salt and pepper to taste.
- Spread out onto a baking sheet and roast until tender, about 35 minutes, stirring once or twice. While the potatoes are roasting make the sauce (below).
- Transfer potatoes to a large bowl or serving platter. Drizzle with the sauce. Garnish with the green onions, jalapeno, parsley and blue cheese crumbles.
For the blue cheese sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and continue whisking for 3 minutes or until the flour is cooked.
- Add the rosemary and nutmeg.
- Whisk in the milk. Reduce heat to low. Whisking occasionally, continue cooking until thickened, 5-10 minutes.
- Remove from heat and stir in the blue cheese and green onions.
Nutrition
Nutritional values are approximate.
