Herb Roasted Potatoes with Blue Cheese

Recipe provided by: reciperunner

Servings: 4

Wash/scrub the potatoes clean. For baby potatoes and fingerlings, I usually just rinse them and check them for any dirt. They don’t tend to hold as much dirt as russets.
Preheat the oven to 425° F. When roasting you want the oven temperature to be high so that you get that crisp exterior.
Make sure your potatoes are similar size so that they roast evenly. Cut them as needed.
Toss the potatoes in plenty of olive oil. The olive oil helps them get brown and crisp.
Season the potatoes with plenty of salt and pepper. Remember potatoes need a fair amount of salt.
Use whatever dried herbs you like for extra flavor. Hearty fresh herbs such as rosemary can go in during the roasting process, but save delicate herbs like basil to sprinkle on after.
Use a rimmed sheet pan to roast the potatoes. Be sure that they are in a single layer and that there is space in between them. If they’re too crowded they’ll steam rather than roast and won’t be crispy.

Start by rinsing the potatoes of any dirt and debris. Pat them dry and then cut the larger ones in half. Leave any of the really small ones whole. Preheat the oven to 425° F.
Spread the potatoes out onto a rimmed sheet pan. If you want to avoid any cleanup, line the pan with foil. Drizzle olive oil all over the potatoes and sprinkle on salt, pepper and dried dill. Use your hands to toss them until they’re completely coated and then spread them out into a single layer.
Roast the potatoes for 15 minutes and then remove them from the oven, toss them around, and put them back into the oven to roast for another 10-15 minutes or until they’re golden brown and crispy on the outside and fork tender on the inside.
While the potatoes are still warm, put them in a serving bowl and toss them with the LVO blue cheese, chives and parsley. Season them as needed with any additional salt and pepper.

What can I use instead of blue cheese?

If you don’t like blue cheese I would suggest using crumbled LVO feta.