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

Cook Time 45

Servings

Calories 374kcal

Author Based on a recipe from The Food Network

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.

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