Roasted blue cheese potatoes with fresh mint
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Red new potatoes; halved | |
| 2 | teaspoons | Olive oil |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
| ½ | cup | Blue cheese; crumbled |
| 2 | tablespoons | Light mayonnaise |
| 1 | tablespoon | Fresh mint; chopped |
| 16 | smalls | Mint leaves for garnish |
Directions
Put rack in the center of the oven; preheat the oven to 450øF.
Put the potatoes in a small bowl. Toss with the oil. Sprinkle with salt and pepper. Toss again. Place potatoes, cut side up, on a baking sheet. Bake until well browned, tender, but not mushy, about 28 minutes. Remove from the oven. Cover with foil. Can be cooked several hours ahead and kept at room temperature.
To serve hot, put a rack 8 inches from broiler; set oven at low broil.
Put cheese, mayonnaise, freshly ground pepper and chopped mint in a small bowl. Mix well. Trim bottom of potatoes for a flat base.
Spread 1 tsp cheese mixture on top of each. Broil until the cheese is bubbly and beginning to brown, about 1½ minutes.
To serve, top each potato with mint leaf. Makes 16 appetizer halves or 6 servings.
Nutritional information per serving: 91 calories, 6g fat, 231mg sodium, 8mg cholesterol
** Dallas Morning News -- Food section - 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95