St. Patrick's Day is
always a fun time to experiment with potato recipes in order to find the best
one to serve alongside your perfectly cooked corned beef. This recipe
employs the use of French rather than Irish cheese, but is so delicious you'll have
a hard time keeping yourself from working your way to the bottom of the bowl.
For added zing, top with additional bleu cheese crumbles and a few shakes of
hot sauce.
Bleu Cheese &
Bacon Potatoes
10 small Melissa’s
Baby Red Potatoes
1/2 cup Duke’s mayonnaise
1/4 cup heavy cream,
lightly whipped
1/4 cup bleu cheese
crumbles
4 strips bacon,
fried crisp and crumbled
1 tablespoon fresh
parsley, minced, plus more for garnish
Freshly ground black
pepper
Place potatoes,
skins and all, into a medium pan and cover with water. Boil until fork tender,
about 20 minutes depending upon the size of your potatoes. Drain and cool for 5
minutes, then slice into thick slices; set aside. In a medium mixing bowl combine
mayonnaise, heavy cream, bleu cheese crumbles, bacon, and parsley. Fold
potatoes into mixture, then generously season with pepper. Serve immediately
garnished with parsley and additional bleu cheese, if desired.
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3 comments:
Oh my goodness, what's not to like in this recipe...potatoes, bleu cheese and bacon all in one dish! I think this may be on the menu tonight, Pattie.
Thanks for beautiful photos.
Have a great week.
This sounds just decadent! Pinning!!
Oh My.....and YUM!!!! Making tomorrow!!
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