CRISPY FINGERLING POTATOES WITH CASTELLO® BLUE BUTTERMILK DRIZZLE

Ingredients for 4 servings

1/2 cup 125 mL Castello® Noble Blue Cheese, crumbled
1/2 cup 125 mL buttermilk
2 tbsp 30 mL lemon juice
2 tbsp 30 mL olive oil
2 tbsp fresh mint, finely chopped
salt and freshly cracked black pepper
3 lbs fingerling potatoes, washed and scrubbed
clean
1/2 cup 125 mL butter, melted
salt and freshly ground black pepper

CRISPY FINGERLING POTATOES WITH CASTELLO® BLUE BUTTERMILK DRIZZLE

Preparation

In a small bowl or in a jar with a lid, combine Blue Cheese, buttermilk,
lemon juice, olive oil and mint; shake or stir to combine; season with salt
and freshly ground black pepper. Add additional buttermilk if required to
make dressing drizzle-able. Set aside or cover and refrigerate until ready
to use.
Preheat oven to 375ºF (190ºC).
Slice potatoes in half lengthwise and place in a large saucepan filled with
water and boil until soft - approximately 10 minutes. Drain the potatoes
and return them to the pan. Cover with lid and while holding the lid and
the pot, shake vigorously (this loosens the edges of the potatoes which
will crisp up more when baked).
Place the potatoes on a parchment lined cookie sheet cut side facing
down and drizzle with butter. Generously season with salt and freshly
cracked black pepper. Place in oven and roast for 20 minutes, turn each
potato and return to oven for an additional 20 minutes. Remove from
oven, place on a serving platter and drizzle with Blue Cheese/Mint
Dressing.

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