Roasted potatoes with blue cheese walnut butter
Roasted potatoes with blue cheese walnut butter

Ayushi Pandey



Prep Time

: 23

Cooking Time

: 32



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 9.81 g
Sat Fat 2.22 g
Salt 487.0 mg
Sugars 0.876 g
  • Other Items
  1. 1 pound thin-skinned baby potatoes, halved
  2. 1 1/2 teaspoons Olive Oil
  3. 1/4 teaspoon Freshly Ground Black Pepper
  4. teaspoon Salt
  5. 1/2 cup Coarsely Chopped Walnuts
  6. 2 ounces Crumbled Blue Cheese
  7. 2 scallions, thinly sliced
  1. Preheat the oven to 425°F. Coat a 9" x 9" baking dish with cooking spray or line 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.
  2. 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.
  3. 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.