Ingredients
2 pounds small potatoes, halved
2 tablespoons olive oil
1 teaspoon fresh rosemary, finely chopped
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream
1/2 cup crumbled blue cheese
1/8 teaspoon ground nutmeg
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Instructions
Roast the potatoes:
Preheat the oven to 425°F (220°C). Toss the halved potatoes with olive oil, rosemary, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden and tender, flipping halfway through.
Prepare the blue cheese sauce:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce the heat to low and stir in the blue cheese and nutmeg. Cook, stirring constantly, until the cheese is melted and the sauce is smooth, about 3-4 minutes.
Serve:
Transfer the roasted potatoes to a serving dish and drizzle with the warm blue cheese sauce. Serve immediately.