These potatoes are called Roasted Potatoes With Blue Cheese and Walnut Butter, but they might as well be called heaven. They are delicious and rich and filling and a serious show-stopper at any gathering. Actually, these potatoes alone are the reason why I recommend Flat Belly Diet! Cookbook to anyone I come in contact with. Just…so…yummy.
Baby potatoes come in a variety of colors, including blue, yellow and red, each one a good source of potassium and vitamin C. And all are equally suited to becoming a nosh-tastic side dish when topped with blue cheese and walnuts. Because you can never have too much blue cheese and walnuts. (Well your waistline might beg to differ but your tummy won’t—unless you’re lactose intolerant, in which case, I’m sorry.)
1 lb thin-skinned baby potatoes, halved
1 1/2 tsp olive oil
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/2 c coarsely chopped walnuts
2 oz crumbled blue cheese
2 scallions, thinly sliced
Preheat the oven to 425 degrees. Coat a 9-inch by 9-inch baking dish with cooking spray or lined with parchment paper. Place the potatoes in the prepared dish and toss with the oil, pepper and salt. Turn cut side down in the pan. Roast for 30 to 35 minutes or until very tender and lightly golden on the underside.
Meanwhile, put the walnuts in a small baking pan or skillet and place in the oven to toast for 6 to 8 minutes. Tip into a bowl and let cool. Add the blue cheese and scallions, and crumble with your fingers.
When the potatoes are done, turn them over and sprinkle evenly with the walnut mixture. Bake for 5 minutes longer or until the cheese is melted.
Divide into four servings and enjoy! Each serving has about 240 calories, 3 grams of fiber and 7 grams of protein. A splurge worth feeling good about! —Jenn