In all forms. They’re my favorite carbohydrate, hands down. I spent the past week at my sister’s place near Lake Ontario, and after our dinner Wednesday night, I think I might be in love with poutine. Especially if it’s served with bacon-stout gravy.
One of my favorite dishes (or side dishes, really) is, and has always been, roasted potatoes. And I’m going to be completely honest with you: One of my absolute favorite things about being a grown up is the fact that, since I more or less control what’s for dinner, I can make roasted potatoes whenever the heck I want. I can make them every single day. I’ve been in charge of my own dinner for years and that fact still hasn’t gotten old.
I have a go-to roasted potato dish that Colin loves, and that my old roommate also loved (as evidenced by her picking them out of the baking dish, still hot, mind you) – this is not it. I know, damn me and such. The only reason I haven’t shared it is because I never measure the ingredients, and I’d feel lazy coming here and just saying, “So um, you need these things. I don’t know how much. Just figure it out yourselves. If it doesn’t taste good then you did it wrong.” One of these days I’ll actually measure everything out and share it with you
and bask in your applause.
However, this concoction is quite delicious in its own right. Blue cheese goes very well with hearty potatoes, and while I might not eat a plateful of these for dinner, I will say that they’d be an excellent accompaniment to your favorite beef dish.
Roasted potatoes with blue cheese
3 medium-size potatoes of your choosing (I usually prefer using red potatoes for roasting, but only had russets on hand, which worked out just fine)
2 tbsp butter, diced into small pieces
1 tsp garlic powder
about 1/3 c blue cheese, crumbled
salt and pepper, to taste