Category: Side Dishes & Salads

Easy Pimento Cheese Grits

Pimento cheese is one of those things that does not last very long in our house. Make batch, do a quick errand, come back.. gone! It doesn’t seem to matter how much I make, it’s gone in an instant. Where does it go? Well, one place is in this delicious easy grits dish. Creamy, yummy grits with kicked up pimento cheese. You can’t beat it. Sure, pimento cheese is great on crackers or sandwiches, but in grits… oh me is it ever amazing. Always make extra.

Easy Pimento Cheese Grits

As much as grits are a wonderful thing, the star of this show is the pimento cheese and it deserves the love and the attention it needs to be extraordinary. First, hand shred your cheese. None of that pre-shredded bagged stuff. It has cornstarch or other coatings on it to keep it from sticking. Nope, pass on that. If you’re not a big fan of shredding with your old hand-powered box shredder, get one of these. It’s awesome!

Second, make the pimento cheese the night before you make this dish. Let it get happy in the fridge, just hanging out. It’s better that way. The flavors and the consistency are better the next day.

Easy Pimento Cheese Grits
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5 from 1 vote

Easy Pimento Cheese Grits

Great cheesy creamy grits!
Course Side
Cuisine American
Keyword grits, pimento cheese
Prep Time 1 hour
Cook Time 15 minutes
Servings 6
Calories 818kcal

Ingredients

For the grits

  • 2 cups whole milk or half and half
  • 2 cups water
  • ½ teaspoon kosher salt
  • 1 cup quick cooking grits
  • 1 cup pimento cheese from below
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fresh parsley chopped, for garnish, if desired

For the pimento cheese

Instructions

For the grits

  • Add the milk and water to a large pot and bring to a boil over medium-high heat.
  • Reduce the heat to low and add the grits, stirring as you pour.
  • Add salt to taste.
  • Let the grits simmer for 15 minutes, stirring often, until they are thick and creamy.
  • Turn off the heat. Stir in the pimento cheese and season with pepper.
  • Serve garnished with parsley if desired.

For the pimento cheese

  • Place all ingredients except the salt and pepper into a bowl. Combine.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least an hour before using.

Notes

You can make the pimento cheese the day ahead.

Nutrition

Calories: 818kcal | Carbohydrates: 33g | Protein: 24g | Fat: 65g | Saturated Fat: 24g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1353mg | Potassium: 292mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1852IU | Vitamin C: 23mg | Calcium: 809mg | Iron: 2mg

Nutritional values are approximate.

Crispy Cajun Fries

These crispy Cajun fries get their crunchiness from a combination of corn flour and cornmeal. They’re something I’d never experienced before. They’re different, quite different, than regular ole deep fried fries. They have much more flavor, and a totally different texture. The outside is crunchy, the inside is creamy. I could not stop eating them, that’s for sure, and they made for the perfect side for my fried Cajun shrimp.

Crispy Cajun Fries

I like to cut my potatoes thin when I make these crispy Cajun fries. I reserve thicker cuts for baking or grilling. For deep frying I want them thin and all the same size so they come out cooked evenly and perfectly crunchy. I keep my knife super sharp for dishes like this, and my fries always come out great (not to brag… but I just did).

I use my lil ole Fry Daddy deep fryer for this fries when it’s just the two of us. Its perfect for small batches. It fries well and uses less oil than a big fryer. If I need to I can fry in batches. Fries don’t take long so I don’t worry about them getting cold in between batches.

Also try my quick fix herbed fries.

Crispy Cajun Fries
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5 from 1 vote

Crispy Cajun Fries

These crispy Cajun fries get their crunchiness from a combination of corn flour and cornmeal.
Course Side
Cuisine American
Keyword Cajun, crispy, fries
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6
Calories 1256kcal
Author Inspired by a recipe from Louisiana Kitchen and Culture

Ingredients

Instructions

  • Place uncooked fries into a large bowl of cold water. Add the hot sauce and stir. Let soak for 10 minutes.
  • Heat oil in a deep fryer or Dutch oven to 375 F.
  • Place corn flour, corn meal and Cajun seasoning in a large resealable bag or container.
  • Drain the potatoes but do not pat dry. You want them damp. Add to the seasoning bag. Seal and shake to coat.
  • Fry potatoes (working in batches if needed) 7-10 minutes or until golden brown. Remove to a wire rack on a baking sheet or paper towel-lined plate and season with salt.

Nutrition

Calories: 1256kcal | Carbohydrates: 275g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 4472mg | Fiber: 26g | Sugar: 9g | Vitamin A: 6910IU | Vitamin C: 52mg | Calcium: 309mg | Iron: 13mg

Nutritional values are approximate.

Mushroom and Onion Baked Potatoes

Loaded baked potatoes are something I’ve had a love affair with ever since my college days. They were a great way to get a cheap, and still delicious, dinner. Yep, I love a baked potato as a meal. I don’t need anything else. These mushroom and onion baked potatoes are great as either a main dish or a side. They aren’t shy on the mushrooms. You won’t go searching for them. You’re going to get plenty in each and every bite. Cooked perfectly, this is a favorite potato of mine!

Mushroom and Onion Baked Potatoes

The bigger the potatoes you use for your mushroom and and onion baked potatoes, the more of the yummy mushroom and onion mixture you can pack inside. But, on the off chance you end up with leftover stuffing, you cannot go wrong with using it as a topping for grilled burgers. It’s fantastic on burgers. And it’s great in omelets too! So make extra, you’ll love it!

Whether you cook your potatoes in the oven or on a grill, potato nails help ensure they cook nice and evenly! And they look kinda cool too!

Also try my cheesy broccoli baked potatoes.

Mushroom and Onion Baked Potatoes
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5 from 1 vote

Mushroom and Onion Baked Potatoes

Make extra mushroom mixture for topping burgers!
Course Main or Side
Cuisine American
Keyword baked, potatoes
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 360kcal
Author Inspired by a recipe from Small Town Woman

Ingredients

For the potatoes

For the mushroom mixture

Instructions

For the potatoes

  • Preheat oven to 400 F
  • Pierce each potato 4 times with a sharp knife.
  • Brush potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • When ready to serve, poke the tops of the potatoes with a fork in cross pattern (i.e. from edge-to-edge and top-to-bottom). Pretend you are tracing the lines you would make if cutting the potatoes with a knife. Then, grab the potatoes from the ends and squeeze. The potatoes will open up perfectly. Fluff with the fork before adding the mushroom mixture.
  • Top with cheese if desired. Place the potatoes under the broiler for a minute or two if you want to melt and toast the cheese.

For the mushroom mixture

  • Melt butter in a large skillet over medium-high heat.
  • Stir in the Worcestershire sauce.
  • Add the mushrooms and cook until they start to soften, about 5 minutes, stirring gently on occasion.
  • Add the onions and stir. Cook another 5 minutes, stirring gently on occasion, until the onions are just softened.
  • Reduce heat to low. Add the garlic and season with salt and pepper, to taste. Stir and cook another 2-3 minutes or until the garlic is cooked.
  • Remove from heat until ready to use.

Nutrition

Calories: 360kcal | Carbohydrates: 80g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 2090mg | Fiber: 7g | Sugar: 10g | Vitamin A: 30IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg

Nutritional values are approximate.

Easy Asian Slaw

I was in need of a good side dish for a batch my orange chicken. The chicken is crazy good, with a thick, slightly sweet sauce that has just a slight kick to it. This easy Asian slaw was the perfect side. Crunchy with a hint of sesame oil, we both loved it. The red onion added a great little heat. I used a bag of pre-made slaw mix, but you could go thru the trouble of shredding your own cabbage too. Either way, you can’t lose with this slaw.

Easy Asian Slaw

The original recipe for this easy Asian slaw stresses that you shouldn’t add the dressing until you’re ready to serve it. We actually enjoyed it even more the second day, dressing it completely the first day. The cabbage and onion soaked up the delicious flavors from the dressing. I’ve made this several times and I prefer it that way.

Also try some Tub’s coal miner slaw.

This recipe is based on a recipe from David Lieberman.

Easy Asian Slaw
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5 from 1 vote

Easy Asian Slaw

The original recipe for this easy Asian slaw stresses that you shouldn't add the dressing until you're ready to serve it.
Course Salad
Cuisine Asian
Keyword Asian, cole slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Calories 463kcal
Author Inspired by a recipe from David Lieberman

Ingredients

For the slaw

  • 1 bunch green onions sliced thin
  • 32 ounces coleslaw mix with carrots if desired
  • 1 small red onion sliced thin

For the dressing

Instructions

For the slaw

  • Add the green onions to a large bowl. Add the slaw mix and red onion and toss to combine.

For the dressing

  • Whisk all dressing ingredients together. Pour over the slaw and toss to coat. Serve immediately.

Nutrition

Calories: 463kcal | Carbohydrates: 100g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5748mg | Potassium: 2091mg | Fiber: 27g | Sugar: 60g | Vitamin A: 1145IU | Vitamin C: 369mg | Calcium: 494mg | Iron: 7mg

Nutritional values are approximate.

Deep Fried Parmesan Zucchini

It’s not that I don’t like ‘normal’ zucchini. I mean, yeah, it’s pretty ok in a stir-fry. But, deep fried Parmesan zucchini? Now THAT’S yummy zucchini! You can’t beat the flavor and the crunch. And of course, you gotta dip them in Ranch dressing. You’re already committed at this point. Sure, it’s not quite as healthy as stir-fried. Or raw on a salad. But, sometimes, you gotta let go and this… well, what a way to go!

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want. I preferred to be able to amp up the Italian seasoning in my deep fried Parmesan zucchini, though. And make sure you drain the ‘coins’ well after frying. They’ll stay crisper that way.

If it’s just the two of us, I fire up my Fry Daddy fryer when I make these yummy appetizer.

Also try my deep-fried ravioli.

Deep Fried Parmesan Zucchini
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5 from 1 vote

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want.
Course Side Dish or Appetizer
Cuisine American
Keyword deep-fried, vegetable
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 188kcal

Ingredients

Instructions

  • Heat oil to 350 F in a Dutch oven or deep fryer. You can also use a skillet.
  • Rinse the zucchini and pat completely dry. Slice into 1/4" pieces.
  • Place flour into a pie plate or shallow bowl.
  • In another pie plate or shallow bowl add the milk. Whisk the eggs into the milk.
  • In a third pie plate or shallow bowl combine the bread crumbs, Parmesan, Italian seasoning and garlic powder.
  • Coat the zucchini sliced in the flour. Make sure you get the flour on all sides.
  • Next, dip the zucchini in the milk mixture, coating completely.
  • Lastly, roll the zucchini in the bread crumb mixture.
  • Working in batches if necessary, fry the zucchini slices for 3-4 minutes or until golden brown, turning once or twice. Transfer to a wire rack or a paper towel-lined plate to drain.
  • Serve immediately with Ranch dressing if desired.

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 244mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 2mg

Nutritional values are approximate.

The Best Vegetable Soup

I made some smoked ribs once that I called the ‘best’. Then a week later I found a new technique that was really the ‘best’. So I made a rule that I’d not call anything the ‘best’. Well, in a blatant violation of that rule, this is the best vegetable soup. Why did I commit such a flagrant violation? Because I’m not going to ever look for another vegetable soup recipe. I don’t need to. I can stop after this one. Packed with vegetables, easy to make (ok, there’s some chopping involved, but I consider that cook therapy), and oh so delicious, it’s a real winner. And it makes a really big batch. Plenty for a crowd, and great for freezing for later.

The Best Vegetable Soup

You can omit any vegetables you can’t find or don’t have on hand. This recipe for the best vegetable soup is pretty forgiving. More is better, though, so if you have to leave something out try to find something else that can take it’s place.

Don’t be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup. I don’t recommend cheating on the basil. Add the full amount.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my marinated vegetable salad.

The Best Vegetable Soup
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2 from 2 votes

The Best Vegetable Soup

Don't be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup.
Course Main
Cuisine American
Keyword soup, vegetable
Prep Time 15 minutes
Cook Time 3 hours
Servings 10
Calories 209kcal
Author Inspired by a recipe from Cozy Country Living

Ingredients

  • 2 tablespoons vegetable oil
  • 4 large carrots scrubbed, sliced
  • ½ bunch celery with the leaves, chopped
  • 2 medium onions chopped
  • 4 cloves garlic minced
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 head broccoli small, chopped
  • 4 large tomatoes chopped
  • 1 cup mushrooms sliced
  • 15 ounce fire roasted petite diced tomatoes undrained
  • 15 ounce whole corn drained
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen cut green beans cut into bite sized pieces
  • 3 russet potatoes scrubbed, diced
  • 10 cups water
  • 3 tablespoons tomato paste
  • 3 bay leaves
  • ¼ cup dried basil
  • 1 tablespoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried red pepper flake

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Working one vegetable at a time, add to the pot and saute for a minute, stirring. Then add the next vegetable, continuing until you've added everything up to the water.
  • Stir in the water, tomato paste, bay leaves, basil, salt, black pepper and red pepper flakes (you can leave them out if you want).
  • Cover. Reduce the heat to a slow simmer and cook 2 1/2 – 3 hours, stirring occasionally.
  • Season with salt and pepper. Stir and serve.

Nutrition

Calories: 209kcal | Carbohydrates: 45g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 872mg | Potassium: 1247mg | Fiber: 11g | Sugar: 12g | Vitamin A: 7077IU | Vitamin C: 121mg | Calcium: 233mg | Iron: 8mg

Nutritional values are approximate.

Simple Cauliflower Fried Rice

I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. My wife wanted a lower carbohydrate dish she could take for her lunches, and this is the one she picked. Well, my skepticism was unfounded, because it’s not just good, it’s great! By golly, I thought I was eating fried rice!

Simple Cauliflower Fried Rice

Making the ‘rice’ is easy. Just chop cauliflower florets fine, until they start to look like rice grains. A quick fry in hot oil, and boom! Cauliflower rice! Great as a side dish, simple cauliflower fried rice can be turned into a main dish in no time by adding cooked chicken.

I went light on the sesame oil and used the full amount of soy sauce.

Also try my Cajun shrimp fried rice.

This recipe is based on a recipe from Sweet Peas and Saffron.

Simple Cauliflower Fried Rice
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4 from 1 vote

Simple Cauliflower Fried Rice

I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. Well, my skepticism was unfounded, because it’s not just good, it’s great!
Course Main or Side
Cuisine Asian-Inspired
Keyword cauliflower, fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 245kcal
Author Sweet Peas and Saffron

Ingredients

  • ½ head cauliflower
  • 1 tablespoon olive oil
  • 2 tablespoons sesame oil divided
  • 4 eggs beaten
  • kosher salt
  • ground black pepper
  • 1 onion finely chopped
  • 2 cups carrots finely chopped
  • 2 tablespoons ginger grated
  • 4 cloves garlic minced
  • 1 cup peas frozen
  • 2 cups chicken cooked, cooled, chopped (if serving as a main dish)
  • ¼ cup soy sauce

For serving

Instructions

  • Rough chop the cauliflower and place into a food processor. Pulse a few times until the cauliflower looks like tiny pieces of rice. Do not over process.
  • Add a tablespoon of olive oil to a large skillet over medium-high heat. Add the cauliflower and saute for 5-10 minutes or until tender. Remove to a plate.
  • Wipe the skillet clean and add 1 tablespoon of sesame oil.
  • Add the eggs to the skillet, season and cook, stirring scramble for 3-5 minutes or until eggs are cooked through. Transfer eggs to a plate. Wipe the pan clean.
  • Add the second tablespoon of sesame oil to the skillet. Add the onion and carrots, cooking for 5 or so minutes, until softened.
  • Add the garlic and ginger to the skillet and cook for 1 minute.
  • Add the riced cauliflower, frozen peas and diced chicken (if using) to the skillet and cook for another 5 minutes or until cauliflower rice is cooked through, but still is a bit crunchy.
  • Add the egg back to the skillet, breaking it up as you stir. Add the soy sauce and stir.
  • Sprinkle with sesame seeds. green onion and cashews to garnish.

Nutrition

Calories: 245kcal | Carbohydrates: 17g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 663mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7522IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

Crispy Parmesan Potatoes

We were looking for the perfect side for our Stove Top stuffing meatloaf. We thought perhaps it would be mashed potatoes. Creamy homemade mashed potatoes would definitely be good with the wonderful brown gravy from the meatloaf. But we both wanted something a little crunchy, something roasted… something with more flavor than ‘just’ mashed potatoes. These crispy Parmesan potatoes were definitely the perfect side. We could not have found a better pairing for our stick-to-our-ribs meatloaf! The crispy edges were a good contrast to the meatloaf.

Crispy Parmesan Potatoes

The original recipe for these crispy Parmesan potatoes called for using fingerling potatoes. As much as we both love fingerlings, we felt that cubed Russets would give us more of that crunchy texture, more of that wonderful roasted-ness that we were both craving. We made the right call as they were fantastic! Fingerlings probably would’ve been just fine. If I could’ve found them!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my crispy homemade potato chips and my parmesan garlic potatoes.

Crispy Parmesan Potatoes
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5 from 1 vote

Crispy Parmesan Potatoes

We were looking for the perfect side for our Stove Top stuffing meatloaf and this is it!
Course Side
Cuisine American
Keyword crispy, Parmesan, potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 46kcal
Author Inspired by a recipe from Kristina Vänni

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Wash potatoes and pat dry. Cut into 1/2" cubes. Transfer to a large bowl.
  • Drizzle potatoes with the olive oil Sprinkle with the salt, paprika, garlic powder, onion powder and pepper. Toss gently to coat evenly.
  • Transfer potatoes to a sheet pan. Spread them out evenly so they do not overlap.
  • Roast in the oven until the potatoes start to turn golden brown, about 30 minutes.
  • Flip the potatoes. Sprinkle with the cheese. Return to the oven and continue to roast until golden brown, about 10 more minutes.
  • Remove from oven and transfer to a serving dish. Sprinkle with parsley and serve.

Nutrition

Calories: 46kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 602mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg

Nutritional values are approximate.

Just-Like-Grandma’s Potato Salad

Everyone knows that grandma makes the best potato salad. No matter how you try, you can’t make yours quite as good. Well, this just-like-grandma’s potato salad is pretty darned close. I certainly had no problem devouring a big heaping helping of it. Or two. Yeah, it might look like grandma went through a lot of trouble, but this salad is actually pretty easy to make and boy, is it every delicious.

Just-Like-Grandma's Potato Salad

One thing that really makes just-like-grandma’s potato salad so good is the mayonnaise. You can’t use just anything, in my opinion. No, for that over-the-top great salad you want the best and for me that’s Blue Plate. I can’t get it in the stores here, so I buy it online. And I wait anxiously for it to arrive each month (Amazon subscribe and save is awesome!).

Most folks boil or bake their potatoes for potato salad. I prefer to steam mine in a steam basket. The potatoes keep their shape that way. It doesn’t really matter so much for the taste, but I think they look just a bit better and they hold up better, longer.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my sweet and sassy potato salad.

Just-Like-Grandma's Potato Salad
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5 from 1 vote

Just-Like-Grandma’s Potato Salad

It might look like grandma went through a lot of trouble, but this salad is actually pretty easy to make and boy, is it every delicious.
Course Side
Cuisine American
Keyword potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 745kcal
Author Inspired by a recipe from Aunt TC

Ingredients

Instructions

  • Cook the potatoes in a heavily-salted pot of gently boiling water until tender. NOTE: I prefer to steam my potatoes so the skins stay intact.
  • Drain and let cool enough to handle then cut into 1/2" cubes.
  • In a large bowl, combine the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 1 1/2 cups of mayonnaise and salt and pepper, to taste. If the mixture is too dry add more mayonnaise and stir.
  • Add the potatoes and stir gently to coat.
  • Serve sprinkled with additional paprika.

Nutrition

Calories: 745kcal | Carbohydrates: 67g | Protein: 15g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 723mg | Potassium: 1835mg | Fiber: 7g | Sugar: 10g | Vitamin A: 559IU | Vitamin C: 36mg | Calcium: 79mg | Iron: 4mg

Nutritional values are approximate.

Roasted Potatoes with Warm Blue Cheese Sauce

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.

Roasted Potatoes with Warm Blue Cheese Sauce

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
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5 from 1 vote

Roasted Potatoes with Warm Blue Cheese Sauce

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.
Course Side
Cuisine American
Keyword blue cheese, roasted potatoes, sauce
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 374kcal
Author Based on a recipe from The Food Network

Ingredients

For the potatoes

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

Calories: 374kcal | Carbohydrates: 27g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 333mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 37mg | Calcium: 208mg | Iron: 2mg

Nutritional values are approximate.