Blue Cheese Fried Potatoes Food

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ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE



Roasted Potatoes with Warm Blue Cheese Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 pounds mixed baby potatoes, halved
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped fresh rosemary
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon grated nutmeg
2 cups milk, warmed
4 ounces blue cheese, broken into small pieces, plus extra for finishing
1/4 cup finely minced chives
1 Fresno chile, minced
1/2 bunch fresh parsley, torn

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.

LINDA'S FRIED CHEESE POTATOES



Linda's Fried Cheese Potatoes image

This is a delicious dish to have along with eggs, and toast for breakfast, or with your favorite meat, as a side dish. I also sometimes add chopped jalapeno peppers to this to give it a little twist.

Provided by Lindas Busy Kitchen

Categories     Breakfast

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 large onions, chopped
5 -6 large potatoes
2 teaspoons garlic
salt and pepper, to taste
3 tablespoons oil
3 ounces Velveeta cheese, cut into thin slices

Steps:

  • Peel, and cube potatoes.
  • Cook in oil, in covered skillet, turning about every 5 minutes.
  • Add onions, garlic, salt and pepper to taste, and continue to cook over low heat, until potatoes are almost cooked, turning often.
  • Remove cover, and continue cooking, until well browned, and slightly crisped.
  • Add Velveeta cheese slices, put cover back on, and let simmer for about 5 minutes, or until cheese is melted.
  • Mix in cheese, and serve.

Nutrition Facts : Calories 1085.1, Fat 30.6, SaturatedFat 9, Cholesterol 33.6, Sodium 689.9, Carbohydrate 181.4, Fiber 22.4, Sugar 17.1, Protein 27

BLUE CHEESE POTATOES



Blue Cheese Potatoes image

Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.

Provided by KittyKitty

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 lb) package refrigerated new potato, wedges
1 tablespoon olive oil
1/2 cup blue cheese dressing
1/2 teaspoon fresh ground black pepper
1/4 cup crumbled blue cheese

Steps:

  • Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
  • Bake at 450 for 25 minutes.
  • Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
  • Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6

STEAK, FRIED ONIONS, AND POTATOES SALAD BOWL WITH BLUE CHEESE VINAIGRETTE



Steak, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette image

This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.

Yield 4 servings

Number Of Ingredients 12

1 1/3 pounds very thin cut beef shell steak (1/2 inch thick)
1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat
Grill seasoning, such as McCormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar (eyeball it)
1/3 pound blue cheese
Salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula or watercress, 1 large bunch
1/2 cup canned fried potato sticks, a couple of handfuls
1/2 cup canned fried onions

Steps:

  • Preheat a large griddle or grill pan over high heat. Coat the meat with EVOO, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.
  • While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup EVOO while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.
  • Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing. Yum-o!

CRISPY BLUE CHEESE POTATOES



Crispy Blue Cheese Potatoes image

Not exactly low carb but a great addition to a grilled steak, tossed salad and a glass of your favorite red wine. Enjoy!

Provided by Martini Guy

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb red potatoes, cut into wedges
1 tablespoon olive oil
salt
pepper
1/4 cup crumbled blue cheese
8 ounces bacon, crisply cooked,chopped
1/2 cup shredded cheddar cheese

Steps:

  • Toss potato wedges with olive oil.
  • Season with salt and pepper.
  • Place in baking dish.
  • Bake at 400 degrees for about 30 minutes or until tender.
  • Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
  • Bake until cheeses are melted.

Nutrition Facts : Calories 458, Fat 36.2, SaturatedFat 13.6, Cholesterol 59.7, Sodium 684.6, Carbohydrate 18.8, Fiber 1.9, Sugar 1.2, Protein 14.1

CHEESE FRIED POTATOES



Cheese Fried Potatoes image

Make and share this Cheese Fried Potatoes recipe from Food.com.

Provided by sheila

Categories     Breakfast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb diced potato
3 tablespoons oleo
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 small onion, thinly slice then cut in half
1/4 cup parmesan cheese

Steps:

  • In frying pan, put butter or margarine; let butter melt then layer potatoes. Season with salt, garlic powder and pepper.
  • Cook 8 minutes with pan covered, stirring now and then on medium heat.
  • Add onions and cook uncovered for 8 minutes or until potatoes are tender, turning frequently.
  • Just as you take it off the stove, add 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 198.2, Fat 10.4, SaturatedFat 2.7, Cholesterol 5.5, Sodium 348, Carbohydrate 22.1, Fiber 2.8, Sugar 1.7, Protein 5

CHEESY FRIED POTATOES



Cheesy Fried Potatoes image

My family loves these fried potatoes and there are never any leftovers! I have also served this as a main dish for dinner as well.

Provided by ALMAR332

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 4

Number Of Ingredients 7

2 slices bacon
2 tablespoons butter
1 tablespoon diced onion
4 potatoes, peeled and sliced
salt and pepper to taste
2 eggs
½ cup shredded Cheddar cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
  • Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
  • Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 30.6 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 9.5 g, Sodium 287.2 mg, Sugar 2.7 g

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