CRISPY BLUE CHEESE POTATOES
Add Crispy Blue Cheese Potatoes to your side dish rotation. Crisp oven-baked potato wedges get extra flavor from a topping of crisp bacon bits and melted cheddar and blue cheeses in this sensational side dish, Crispy Blue Cheese Potatoes.
Provided by My Food and Family
Categories Cheesy Potatoes
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
- Bake 30 min. or until potatoes are tender.
- Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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.
CRISPY GRILLED POTATOES WITH BLUE CHEESE, CHIVES AND BACON
There's nothing not to love about these Crispy Grilled Potatoes with Blue Cheese, Chives and Bacon. Cooked in foil on the grill, they're easy to make!
Provided by Elaine
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat a grill or barbecue to 500°F.
- Use a sheet of heavy duty aluminum foil (or two sheets of regular) to line a baking sheet. Make a ridge around the edges of the foil. Spread the foil with a teaspoon or two of olive oil (or butter if you prefer.)
- Place the scrubbed and halved baby potatoes cut side down on the foil. Add some fresh rosemary if you'd like. Sprinkle with salt and pepper. Transfer the foil pack on the baking sheet to the grill. Slide the foil pack off the baking sheet and onto the preheated grill.
- Cook over a hot grill (500°F.) until potatoes are almost fork tender. Resist the urge to turn them before they're crispy on the underside. Use tongs or a flipper to turn each potato piece so they'll get crispy on both sides.
- When fork tender, sprinkle with blue cheese and close the lid of the grill. When the cheese has melted, remove the foil pack to the baking sheet to safely transfer it back to the kitchen. Sprinkle with cooked bacon bits, chives, rosemary, thyme or your favourite herbs. Serve right away.
Nutrition Facts : Calories 347 kcal, Carbohydrate 31 g, Protein 14 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 676 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
FRIED SWEET POTATO GNOCCHI & BLUE CHEESE
Steps:
- If using frozen gnocchi, thaw the gnocchi to room temperature. (Frozen gnocchi will splatter grease more -- best to thaw it first)
- To a medium skillet, add about 1/2 inch of vegetable oil and heat over medium high heat to about 350°-375°.
- Add about 1/3 cup of gnocchi to the hot oil at a time and cook for 2-3 minutes, flipping occasionally until browned and fragrant. Transfer the gnocchi with a kitchen spider or slotted spoon to a paper towel lined plate to drain. Sprinkle with a little of the salt.
- Continue cooking the remainder of the gnocchi in the same manner, finishing with a light sprinkle of the salt.
- Transfer the hot gnocchi to a serving dish and sprinkle with lemon zest, thyme leaves and crumbled blue cheese. Serve hot.
Nutrition Facts : Calories 222 kcal, Carbohydrate 42 g, Protein 6 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 809 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
MASHED POTATOES WITH BLUE CHEESE
Creamy mashed potatoes with the velvety flavor of blue cheese!
Provided by soCalJRC74
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with cold water. Add about 1 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20 minutes. Drain well.
- Heat cream and butter together in a saucepan over medium-low heat, 3 to 5 minutes. Stir in blue cheese until smooth. Add sauce to potatoes and mash together until smooth. Season with remaining salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 28.3 g, Cholesterol 61.7 mg, Fat 20.6 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 13 g, Sodium 916.9 mg, Sugar 0.1 g
CRISPY BLUE CHEESE POTATOES
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
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
BLUE CHEESE POTATOES
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
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
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4/5 (13)Total Time 45 minsCategory Side DishCalories 353 per serving
- Sprinkle cheese and scallions over the potatoes and roast for another 10 minutes or until cheese is all melty and potatoes have browned up. Serve and enjoy!
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Ratings 7Servings 4Cuisine AmericanCategory Side Dish
- Place potatoes in a pot and top with 2 inches of water. Bring to a boil, then reduce the heat to a simmer until continue cooking until potatoes are soft. About 20-25 minutes depending on size.
- Drain potatoes over a strainer and set aside until there is no more steam from the potatoes. About 5 minutes.
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- Preheat oven to 450º Line 2 baking sheets with aluminum foil; spray with nonstick cooking spray.
- In a single layer, spread sweetpotatoes on foil without overcrowding. Bake until cooked and crisp, about 20 minutes, stirring halfway through. Repeat with remaining sweetpotatoes.
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- Bake the bacon on a large rimmed baking sheet in a cold oven on the middle rack. Set oven temperature to 400 degrees. At 16 minutes, check the bacon. Remove it from the oven when it is crisp and crunchy, perhaps around 18 minutes.
- When the bacon is finished, transfer it to a plate lined with paper towels to drain. Leave 2-3 tablespoons of the bacon grease in the pan and set aside the rest if there is any, for future use or discard it.
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- Bake at 350° for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool completely. Store crisps in an airtight container up to 1 week.
RED, WHITE, AND BLUE CHEESE CRISPY SMASHED POTATOES - IT'S ...
From itsavegworldafterall.com
Ratings 1Total Time 1 hrCategory Side DishCalories 243 per serving
- Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside. Bring a pot of salted water to boil. Place the potatoes into the pot and cook for 12 to 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes, rinse with cold water, and let them cool for a few minutes.
- Place a clean dish towel on the counter. Put a potato on one side of the towel, cover it with the other side, and smash the potato with your palm. Carefully remove the potato from the towel and place it on the prepared baking sheet. Repeat with the other potatoes. Try not to crush them into several pieces, but instead make one clean smash in the center of each potato while still keeping it mostly intact. Refer to the video below if needed.
- Brush the potatoes with the olive oil, and season with salt, pepper, and garlic powder to taste. Bake for 25 to 30 minutes until golden brown and crispy. Remove from oven, sprinkle blue cheese in the center of each potato, and return to the oven to bake for 3 to 5 more minutes until the cheese is melted.
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- Add potatoes to a large stock pot. Cover with water. Bring to a boil and reduce to a simmer. Cook until easily pierced with a knife or fork, about 15 minutes. Drain and pat completely dry.
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3.5/5 (82)Servings 4
- Make the dressing: In a small bowl, whisk all ingredients together until fully incorporated. Season with salt and black pepper to taste.
- Make the potatoes: Preheat oven to 450°F. In a large pot, cover potatoes with at least 3 inches of heavily salted, cold water. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 7 minutes. Drain and let cool slightly.
- Drizzle a rimmed baking sheet with olive oil and add cooled potatoes on top. Using the bottom of a flat glass, gently smash potatoes into ½-inch discs. Season with kosher salt and freshly ground black pepper. Bake, flipping halfway through, until golden brown and crisp, 35-40 minutes.
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- Use a mandoline if you have one, and slice the potatoes about 1/4 inch thick. If you don't have a mandoline, slice them as thin as you can. You can peel them if you prefer, but I leave the peel on.
- Spray a two-quart casserole dish with a non-stick cooking spray or generously butter the dish. Put one-third of the potato slices in the bottom of the casserole dish. Season lightly with kosher salt and pepper. Sprinkle one-third of the chives and one-third of the blue cheese on top.
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