Roasted Potatoes with Blue Cheese and Walnuts
Golden-crispy potatoes meet the bold tang of crumbled blue cheese and the earthy crunch of toasted walnuts. A sophisticated side that transforms humble spuds into something dinner-party worthy, with fresh green onions adding a bright finish.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
12 servings
Ingredients
- 3 poundssmall potatoes (halved)
- 1 tablespoonolive oil
- freshly ground black pepper
- kosher salt to taste
- 1 1/2 cupscoarsely chopped walnuts
- 6 ouncescrumbled blue cheese
- 6 green onions (white and light green parts thinly sliced)
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 425º F. Coat a large sheet pan with cooking spray. Place the potatoes on the pan - toss with olive oil and salt and pepper. Rearrange with the cut edge down. Roast for 30 to until very golden on the cut side.
- 2
Put the walnuts in a small baking pan or oven-proof skillet; place in the oven to toast for 6 to . Remove to a baking sheet to cool.
- 3
Crumble the blue cheese; mix with the scallions and the cooled walnuts.
- 4
When potatoes are done, toss with the walnut mixture. Bake longer and serve