Oven Roasted Red Potatoes With Roquefort
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1/2 | lb | Small red potatoes |
| Halved | ||
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 2/3 | c | Crumbled Roquefort, or |
| Other blue cheese |
INSTRUCTIONS
A delicious Autumn dish! Preheat oven to 450 degrees. Brush the olive oil on a nonstick baking sheet. Arrange the potatoes, cut sides up, on the baking sheet. Sprinkle with salt and pepper and turn potatoes over. Roast the potatoes for about 20 minutes, until browned on the bottom. Turn them over and keep warm. ( Leave the oven on low). Five minutes before serving, sprinkle the cheese on potatoes. Bake about 3 minutes until the cheese starts to melt. Don't overcook or the cheese will melt off the potatoes.! Enjoy! Recipe By : NancyR5650 From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 224
Total Fat: 25.3g
Cholesterol: 20.6mg
Sodium: 660.7mg
Potassium: 37.7mg
Carbohydrates: 8.2g
Fiber: 1.5g
Sugar: 1.4g
Protein: 3.9g