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Oven-Roasted Red Potatoes with Roquefort (Food and Wine)
Nb persons: 2
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| CONTRIBUTED BY BOB CHAMBERS •FAST •MAKE-AHEAD •VEGETARIAN Delicious, Quick Side Dishes | |
| 1 tablespoon | olive oil |
| 1/2 pound | small red potatoes, halved |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground pepper |
| 2/3 cup | crumbled Roquefort or other blue cheese |
Preheat the oven to 450°. Brush the olive oil on a nonstick baking sheet. Arrange the potatoes, cut sides up, on the baking sheet. Sprinkle with the salt and pepper and turn the potatoes over.
Roast the potatoes for about 20 minutes, until browned on the bottom. Turn them over and keep warm. Leave the oven on.
Five minutes before serving, sprinkle the cheese on the potatoes. Bake about 3 minutes until the cheese starts to melt. Don't overcook or the cheese will melt off the potatoes.
FROM A ROMANTIC DINNER FOR TWO
PUBLISHED FEBRUARY 1995
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