| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Potatoes, Vegetables, Restaurant |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes; cut in 1/2" cubes |
| 2 |
tb |
Butter |
| 2 |
tb |
Blue cheese |
| 1 |
ts |
Minced fresh rosemary |
| 2 |
tb |
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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