Roasted Roquefort Potatoes

• 1 (1 lb) bagcreamy small red potato
• 1 tablespoon olive oil
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 23 cup Roquefort cheese or 23 cup blue cheese

1. Preheat oven to 450.
2. Wash potatoes and halve, leaving skins on.
3. Brush olive oil onto baking sheet.
4. Mix potatoes to"oil" all sides.
5. Then arrange potatoes, cut side up, on sheet.
6. Sprinkle with salt and pepper, then turn so the cut side is down.
7. Roast for 20 minutes or until cut side is browned.
8. Turn potatoes over and sprinkle with cheese.
9. Bake a couple of minutes until cheese starts to melt.
10. Serve immediately.

bagcreamy small red potato, olive oil, salt, ground pepper, roquefort cheese

Taken from www.food.com/recipe/roasted-roquefort-potatoes-66101 (may not work)