Rosemary-blue cheese potatoes

6 Servings

Ingredients

Quantity Ingredient

Directions

1½ lb red potatoes -- cut in ½" : cubes

2 TB butter

2 TB blue cheese

1 ts minced fresh rosemary

2 TB minced fresh parsley

1 ds salt -- pepper, and cayenne Cook the potatoes 10 minutes in a pot of rapidly boiling salted water.

Drain and set aside. Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20 to25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well. Serves 6 Typos by Brenda Adams <adamsfmle@...> Source: Thyme and the River, Recipes from Oregon's Steamboat Inn by S. Van Loan and P. Lee, with M. Hoy

Recipe By : Steamboat Inn, Oregon From: Adamsfmle@... Date: Wed, 2 Oct 1996 02:59:49 ~0400

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