My F&W
quick save (...)

Oven-Roasted Red Potatoes with Roquefort

  • FAST
  1. 1 tablespoon olive oil
  2. 1/2 pound small red potatoes, halved
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon freshly ground pepper
  5. 2/3 cup crumbled Roquefort or other blue cheese
  1. 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.
  2. Roast the potatoes for about 20 minutes, until browned on the bottom. Turn them over and keep warm. Leave the oven on.
  3. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.