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Rosemary Roasted Potatoes With Bleu Cheese

Posted Aug 30 2010 8:00am

Ever since I bought some Montchevre In Blue, I have been putting it on everything. Eggs, burgers, salads, vegetables… You name it, I have done it. It was only a matter of time before I made some cheesy potatoes ;)

This cheese is nothing short of outstanding. It is made from goats milk, so it is tangy, grassy, and very creamy. Can you imagine anything better?

Rosemary Roasted Potatoes With Bleu Cheese



  1. Preheat oven to 400°.
  2. Combine first 5 ingredients in a large bowl, turning well to coat. Spread the potatoes out in a single layer on a roasting pan lined with cooking spray.
  3. Roast for 30-45 minutes (depending on the size of the potatoes), turning every 10 minutes or so.
  4. Return potatoes to bowl and toss with bleu cheese.


There is no doubt that this meal was the best I have had in a long time…


The saltiness of the bleu cheese really brings out the flavor of the yukon gold potatoes. Creamy potatoes and creamy cheese…


Nothing but cheesy goodness :)

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