Roasted Fingerlings With Creamy Blue Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I wanted a side to go with my Salt Crusted Eye Of Round With Tarragon Butter and these more than held their own. Roasted fingerlings are sweet and easy on their own, but this simple blue cheese sauce takes 'em over the edge. Read more . Perfect with a beef main dish. Ingredients:
2lbs fingerling potatoes |
drizzle of olive oil |
2 cups heavy cream |
8oz blue cheese crumbles |
2t fresh chives, chopped |
2 pieces smoked bacon, cooked crisp and crumbled |
about 1t fresh lemongrass, minced(sub a lil grated lemon peel, if needed, but if you can find the lemongrass, please use it |
dash of hot sauce |
fresh ground pepper and a lil kosher or sea salt |
Directions:
1. Place taters in a single layer on a roasting pan or heavy baking sheet or similar.
2. Drizzle with a lil olive oil and toss well to coat lightly.
3. Sprinkle with a lil salt and pepper then toss again.
4. Roast in a 425 oven for about 20 minutes or until fork tender.
5. While taters are roasting, combine cream and cheese in a small, heavy sauce pan.
6. Heat over medium low heat, stirring often, until melted and creamy
7. Add chives, bacon, hot sauce, lemongrass and salt and pepper and increase temperature slightly.
8. Let heat at a high simmer for about 10 minutes, stirring often, to thicken.
9. Remove from heat and let cool slightly before serving over potatoes.
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