Roasted Potatoes with Warm Blue Cheese Sauce

by

Roasted Potatoes with Warm Blue Cheese Sauce

  • Prep time: 15 minutes

  • Cook time: 45 minutes

  • Servings: 4–6

  • Difficulty: Easy-Medium

Ingredients

For the Potatoes:

  • 2 lbs Yukon Gold or Red potatoes (cut into 1-inch chunks)

  • 3 tbsp Extra virgin olive oil

  • 1 tsp Garlic powder

  • 1 tsp Smoked paprika

  • Salt & Black pepper to taste

  • Fresh chives or parsley (for garnish)

For the Warm Blue Cheese Sauce:

  • 1 cup Heavy cream

  • 4 oz Quality blue cheese (Gorgonzola or Stilton), crumbled

  • 2 tbsp Unsalted butter

  • 1 clove Garlic, minced

  • Pinch of Nutmeg (optional)

Instructions

  1. Roast the Potatoes: Preheat your oven to 200°C (400°F). Toss the potato chunks with olive oil, garlic powder, paprika, salt, and pepper on a large baking sheet. Spread them in a single layer. Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy.

  2. Sauté Garlic: While the potatoes are finishing, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant (don’t let it brown).

  3. Simmer Cream: Pour in the heavy cream and bring to a very gentle simmer. Let it reduce slightly for 3–5 minutes.

  4. Melt the Cheese: Whisk in the crumbled blue cheese and a pinch of nutmeg. Stir constantly until the cheese is melted and the sauce is thickened and smooth.

  5. Assemble: Transfer the hot potatoes to a serving platter. Pour the warm sauce over the center or serve it on the side as a dip. Garnish generously with fresh herbs.

Tips for Success

  • Don’t Crowd the Pan: If the potatoes are too close together, they will steam instead of crisp. Use two pans if necessary.

  • The Sauce Wait: Only make the sauce in the last 10 minutes of roasting. If it sits too long, it can form a “skin” or become too thick.

  • Cheese Quality: Since blue cheese is the star, avoid the pre-crumbled tubs if possible. Buying a wedge and crumbling it yourself yields a much creamier melt.

Nutritional Info (Per Serving)

Values are estimates based on 6 servings.

Nutrient Amount
Calories 340 kcal
Total Fat 24g
Saturated Fat 14g
Carbohydrates 26g
Protein 7g
Sodium 480mg

The Benefits

  • Texture Contrast: You get the crunch of the roasted skin paired with the velvety richness of the sauce.

  • Potassium Boost: Potatoes are an excellent source of potassium and Vitamin C.

  • Customizable: This sauce works equally well over grilled steak or roasted broccoli.

Q&A

Q: Can I use a lower-fat milk for the sauce?

A: You can use half-and-half, but avoid skim or 2% milk. The fat in heavy cream prevents the sauce from “breaking” (separating) when the acidic blue cheese is added.

Q: What if I don’t like very strong blue cheese?

A: Opt for Gorgonzola Dolce. It is much milder, creamier, and sweeter than traditional blue cheeses.

Q: Can I make this ahead of time?

A: Potatoes are best fresh for maximum crunch. However, you can reheat the sauce gently on the stove with a splash of milk to loosen it back up.

Leave a Comment