Roasted Red Potatoes with Gorgonzola & Rosemary
Yummy roasted red potatoes dressed up with gorgonzola or bleu cheese and rosemary! If you don't like gorgonzola, sub Parmesan, Manchego or white cheddar. These potatoes are simple to make, and make a beautiful presentation
Ingredients
- petite red potatoes, 3-4 per person
- olive oil
- salt & pepper
- garlic powder optional
- gorgonzola or bleu cheese crumbles*
- fresh rosemary
Instructions
- wash potatoes, dry and cut each potato into 4-6 1 inch pieces {if potatoe are big you might have to cut into 8 pieces}
- Line a rimmed sheet pan with parchment paper and place potatoes on paper in a pile.
- Drizzle potatoes generously with olive oil, and season with salt, pepper and garlic powder to taste.
- Toss around to coat and distribute seasonings and then spread into an even layer on the pan.
- Roast at 400 degrees for 40 minutes or until golden and crisp on the outside and soft on the inside.
- While potatoes are cooking, remove rosemary leaves from the branches and set aside in a pile for garnishing
- When potatoes are done remove from oven and sprinkle with cheese and rosemary
- Return to oven for 3-5 minutes to melt cheese.
Notes
*substitute grated or shredded Parmesan, Manchego or white cheddar if desired