Gorgonzola Roasted Potato Recipe

Although I'd like to take full credit for this ridiculously simple and amazingly delicious potato recipe I cannot. One of my husband's favorite restaurants in Springfield, MO served gorgonzola potatoes with their steak dinner. When he moved to another city he took on the task of re-creating them himself. The restaurant used red potatoes which are not the potatoes in the photographs. As it turns out if you dice red potatoes and put them on a baking sheet to roast in the oven, they fall apart. My husband overcame that obstacle by dicing them and then boiling them first.

It doesn't matter whether you use red potatoes or russet potatoes, shown in the photographs, they both turn out delicious. The final texture of the potatoes is the only difference. Since the russets are cooked in the oven their surface becomes brown and slightly crisp. After boiling red potatoes they are tossed with a little olive oil, salt, and pepper and placed under the broiler to brown. My husband prefers his potatoes on the softer side so he only browns the red potatoes a little. Either way it's potatoes and cheese which is always a classic combination.

When it comes to roasting russet potatoes make sure you have a very good non-stick pan. If the pan is lined with foil to save cleaning the pan it doesn't work well when roasting russets. The potatoes tend to stick and you'll end up with little bits of foil on your potatoes. However, if you're simply browning the red potatoes it works perfectly.

Now that the potatoes are browned to your liking let the cheesy good time begin. Simply sprinkle the potatoes with gorgonzola cheese. Most cheeses will work well for this step but you may want to avoid cheeses like cheddar since they tend to become oily.

Simply pop them back in the oven under the broiler. Whatever you do make sure you don't leave the room. A broiler always works much quicker than you think it will and although slightly browned cheese is o.k. you definitely don't want to burn them. You could simply serve the potatoes as shown below but we like to stir them around to make sure they are all coated with cheese.

A good rule of thumb when making this recipe is to make more than you think you will need because everyone will want seconds. I am saddened to report that since my husband has been away from Springfield his beloved restaurant, Bijans, has closed. The good news is that no matter where you live in the world you can re-create the gorgonzola potatoes my husband fell in love with.

• Diced Potatoes
• Olive Oil
• Salt
• Pepper
• Gorgonzola Cheese

Red or Yukon Gold Potatoes

Dice the potatoes and boil them in salted water just until fork tender. Strain the potatoes and place them on a baking sheet. Drizzle olive oil over the potatoes and add salt and pepper. Toss with your hands to coat the potatoes evenly. Place the potatoes under the broiler until slightly browned. Top with gorgonzola cheese and return to the broiler. When the cheese has melted remove from the oven and enjoy.

Russet Potatoes

Dice the potatoes and place them on a non-stick baking sheet. Drizzle olive oil over the potatoes and add salt and pepper. Toss with your hands to coat the potatoes evenly. Stirring occasionally, roast the potatoes in a 400F oven until they're cooked through and browned to your liking. Top the potatoes with gorgonzola cheese and place them under the broiler. Remove when the cheese is melted and enjoy.