Roasted Potatoes with Warm Blue Cheese Sauce Recipe

Elevate your dinner table with this Roasted Potatoes with Warm Blue Cheese Sauce Recipe. Crisp, lemon-scented baby potatoes are roasted to perfection before being draped in a decadent, nutmeg-infused blue cheese béchamel, creating a sophisticated side dish that balances savory richness with a bright citrus punch.

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Roasted Potatoes with Warm Blue Cheese Sauce Ingredients

The Roasted Potatoes:

• 2 pounds mixed baby potatoes: Halved. Using a mix of red, yellow, and purple potatoes adds visual flair.
• 1/2 cup extra-virgin olive oil: Ensures a crispy, golden exterior during the high-heat roast.
• 3 tablespoons fresh rosemary: Finely chopped to infuse woodsy aromatics.
• Zest and juice of 1 lemon: The acidity is crucial to cut through the richness of the cheese sauce later.
• Kosher salt and freshly cracked black pepper: For essential seasoning.

The Blue Cheese Béchamel:

• 4 ounces blue cheese: Broken into small pieces. Gorgonzola Dolce offers a milder creaminess, while Roquefort provides a sharper bite.
• 2 cups milk: Warmed, to prevent the roux from seizing.
• 3 tablespoons unsalted butter & 3 tablespoons flour: The base of the white sauce.
• Aromatics: 2 teaspoons fresh rosemary and 1/4 teaspoon grated nutmeg add a complex, savory depth.
• Garnishes: 1/4 cup minced chives, 1 minced Fresno chile (for a pop of heat), and torn fresh parsley.

How To Make Roasted Potatoes with Warm Blue Cheese Sauce

1. Roast the Potatoes: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the halved baby potatoes with the olive oil, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Spread them evenly on a baking sheet and roast for about 35 minutes until they are tender inside and golden-brown on the edges.
2. Start the Roux: While the potatoes roast, melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook constantly for about 3 minutes. You want the flour to smell nutty and toasted, but not burn.
3. Infuse the Base: Add the finely chopped rosemary and the grated nutmeg to the roux. Whisk for just 15 seconds to bloom the spices in the hot fat.
4. Simmer the Sauce: Slowly pour in the warm milk, whisking vigorously to dissolve any lumps. Bring the mixture to a simmer, then reduce the heat to low. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
5. Melt the Cheese: Remove the saucepan from the heat. Whisk in the crumbled blue cheese and 2 tablespoons of the minced chives until the sauce is smooth and creamy.
6. Assemble and Serve: Transfer the hot roasted potatoes to a serving bowl. Pour the warm blue cheese sauce generously over the top. Garnish with the minced Fresno chile, torn parsley, and the remaining chives for a fresh, spicy finish.

Recipe Tips

• Warm Milk is Key: When making a béchamel sauce, adding cold milk to a hot roux can cause splashing and lumps. Warming the milk in the microwave for a minute ensures a velvety smooth sauce.
• Lemon Zest Timing: Roasting the lemon zest with the potatoes mellows its bitterness and infuses the oil. Don’t skip this step, as the citrus notes are the bridge between the earthy potato and the rich cheese.
• Chile Heat: Fresno chiles look like red jalapeños but are often milder and fruitier. If you want less heat, remove the seeds before mincing. If you can’t find Fresno, a red jalapeño works well.
• Sauce Consistency: The sauce will thicken as it cools. If it becomes too thick before serving, whisk in a tablespoon of warm water or milk to loosen it up.

What To Serve With Roasted Potatoes

• Grilled Steak: This is the ultimate steakhouse side dish; the blue cheese complements beef perfectly.
• Pork Tenderloin: The rosemary and lemon notes pair beautifully with roasted pork.
• Garlic Green Beans: A crisp green vegetable balances the creamy texture of the dish.
• Spinach Salad: A raw salad with vinaigrette cuts through the decadence.

How To Store Roasted Potatoes

• Refrigerate: Store the potatoes and sauce separately if possible. They will keep for up to 3 days in the refrigerator.
• Reheat: Roast the potatoes at 350°F to re-crisp them. Gently warm the sauce on the stove over low heat, adding a splash of milk if it has separated or thickened too much.
• Freeze: Freezing is not recommended. Potatoes tend to become grainy and the dairy-based sauce may split when thawed.

Nutrition Facts

• Calories: 380 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 10g
• Calcium: 200mg

Nutrition information is estimated per serving.

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