Roast Fingerling Potatoes & Mushrooms With Stilton
- 1 1/2 lbs fingerling potatoes, scrubbed
- 8 oz (250 g) cremini mushrooms, trimmed and cut in half
- 2 T olive oil
- 1 tsp minced fresh rosemary
- 1/2 tsp sea salt
- Fresh pepper
- 1 oz (30 g) blue stilton
- Pre heat oven to 400 F.
- Cut very long potatoes crosswise or thick ones in half lengthwise. Combine all ingredients except cheese in a bowl and coat with oil. Spread into a shallow 8-cup (2-L) bake dish.
- Cover with foil and roast for 35 minutes until liquid is released from mushrooms.
- Uncover and stir. Roast another 25 min or until potatoes are tender and mushrooms and potatoes are browned.
- Transfer to a warm serving dish, if desired. Crumble Stilton cheese overtop and let stand for 1 min until melted. Serve immediately.
potatoes, cremini mushrooms, olive oil, fresh rosemary, salt, fresh pepper, stilton
Taken from www.epicurious.com/recipes/member/views/roast-fingerling-potatoes-mushrooms-with-stilton-50119237 (may not work)