Crispy fingerling potatoes
with blue cheese buttermilk drizzle
1/2 cup 125 mL blue cheese (danish blue is a good choice), crumbled
1/2 cup 125 mL buttermilk
2 tbsp 30 mL lemon juice
2 tbsp 30 mL olive oil
2 tbsp fresh mint, finely chopped
salt and freshly cracked black pepper
3 lbs fingerling potatoes, washed and sliced lenghtwise in halves
1/2 cup 125 mL butter, melted
In a small bowl stir together sauce ingredients. Set aside.
Preheat oven to 375ºF (190ºC).
Boil potatoes until soft, drain.
Place potatoes on a parchment lined cookie sheet cut side facing
down and drizzle with butter. Generously season with salt and freshly cracked black pepper.
Roast in oven for 20 minutes, turn each potato and return to oven for an additional 20 minutes. Remove from oven, place on a serving platter and drizzle with blue cheese & mint Dressing.