ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
ROSEMARY-BLUE CHEESE POTATOES
The flavors in this recipe are just right. The cheese and rosemary are flavorful, but not overpowering. Delish!
Provided by Melissa Snow
Categories Potatoes
Number Of Ingredients 6
Steps:
- 1. Cook potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside.
- 2. Melt butter and blue cheese; add rosemary. Combine partially cooked potatoes and butter mixture and place on an ungreased baking sheet. Bake in preheated 375 degree oven 20-25 minutes. Remove from oven and sprinkle with parsley, salt, pepper, and cayenne. Mix well.
TWICE BAKED ROSEMARY BLUE POTATO MASH
Steps:
- Butter a 6 to 8 cup shallow baking dish.
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
- Preheat the oven broiler.
- Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.
BLUE CHEESE & ROSEMARY SCALLOPED POTATOES
I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.
Provided by Kater
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 9x13 baking dish.
- Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
- Toss cheeses together.
- (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
- Whisk together sour cream, cream and 1 tsp salt.
- Pour cream mixture over potatoes.
- Tap dish on counter to settle ingredients and pop any air bubbles.
- Top with remaining cheese.
- Bake for one hour and fifteen minutes or until browned and tender.
- Note: This dish should be prepared and baked the same day.
- Do not refrigerate overnight.
- Trust me.
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY
Categories Milk/Cream Cheese Potato Side Thanksgiving Blue Cheese Rosemary Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
- Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pierce potatoes with toothpick or fork.
- Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
- Transfer to baking sheet; cool 5 minutes.
- Cut off top third of each potato.
- Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
- Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
- Season with salt and pepper.
- Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
- Preheat oven to 400°F
- Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
- Spoon 1 tablespoon sour cream atop each potato.
- Sprinkle 1 teaspoon blue cheese over each potato and serve.
- Variation:.
- For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- Do-Ahead:.
- Note that these potatoes keep for two days in the refrigerator.
CHEESY ROSEMARY POTATOES
Turning plain potatoes into spectacular spuds is what happens whenever I follow this recipe. The cheese and seasonings make them rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon zest. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.
Nutrition Facts :
More about "rosemary blue cheese potatoes recipes"
BLUE CHEESE & ROSEMARY MASHED POTATOES
From goodlifeeats.com
Estimated Reading Time 8 mins
- Bring to a boil, then lower to simmer and allow to cook until the potatoes are very tender, approximately 20-30 minutes.
- Meanwhile, heat the half and half with 7 tablespoons of butter, 1 teaspoon rosemary, salt, and pepper.
BLUE CHEESE MASHED POTATOES WITH …
From wearenotmartha.com
ROSEMARY AND BLUE CHEESE MASHED …
From cutsandcrumbles.com
MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY
From bonappetit.com
- Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. DO AHEAD Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.
BLUE CHEESE AND ROSEMARY MASHED POTATOES RECIPE - FOOD.COM
From food.com
BLUE CHEESE MASHED POTATOES WITH ROSEMARY - WHITNEYBOND.COM
From whitneybond.com
HERB ROASTED POTATOES WITH BLUE CHEESE - RECIPE RUNNER
From reciperunner.com
CHICKEN WITH POTATOES, ROSEMARY AND BLUE CHEESE - CREATED BY DIANE
From createdby-diane.com
RECIPE: SEARED CHICKEN & CREAMY ITALIAN DRESSING WITH MASHED …
From blueapron.com
POTATO PIZZA WITH BLUE CHEESE AND ROSEMARY | TASTY KITCHEN: A …
From tastykitchen.com
BLUE CHEESE AND ROSEMARY SCALLOPED POTATOES
From crinkledcookbook.com
ROSEMARY-BLUE CHEESE POTATOES - BIGOVEN.COM
From bigoven.com
RECIPE: BLUE-CHEESE SCALLOPED POTATOES | THE SEATTLE TIMES
From seattletimes.com
BLUE CHEESE, ZUCCHINI AND POTATO ROSEMARY PIZZA RECIPE
From wisconsincheese.com
ROASTED LEG OF LAMB | MEDITERRANEAN DIET, HEALTHY GREEK & BLUE …
From dianekochilas.com
BLUE CHEESE ROSEMARY SCALLOPED POTATOES | KEEPRECIPES: YOUR …
From keeprecipes.com
You'll also love