Rosemary-blue Cheese Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Potatoes, Restaurant, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Red potatoes, cut in 1/2" |
| cubes | ||
| 2 | T | Butter |
| 2 | T | Blue cheese |
| 1 | t | Minced fresh rosemary |
| 2 | T | Minced fresh parsley |
| 1 | ds | Salt, pepper and cayenne |
INSTRUCTIONS
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@aol.com> 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 Posted to MC-Recipe Digest V1 #234 Date: Wed, 2 Oct 1996 02:59:49 -0400 From: ADAMSFMLE@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 27.8mg
Sodium: 214.5mg
Potassium: 15mg
Carbohydrates: 12.5g
Fiber: 2.7g
Sugar: <1g
Protein: 7.3g