Ingredients:
16 small red potatoes
1 teaspoon parsley
2 tablespoons butter
2 tablespoons blue cheese, crumbled
Directions:
Wash potatoes. Remove a “ring” of peeling from center of each potato.
Leave remaining peel.
In a saucepan, boil the potatoes in enough water to cover the potatoes.
Cook until done, but still firm.
Drain water.
Add butter to saucepan and “fry” the potatoes until light brown and crispy.
Add parsley and heat.
Remove pan from heat and immediately add Bleu cheese so it can melt in the hot butter.
Shake the pan to coat the potatoes well.
Serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.