Rocky Mountain Gorgonzola Potatoes
Tender roasted potatoes are seasoned well and topped with a creamy gorgonzola sauce.
Ingredients
For the potatoes:
- 3 pounds Idaho potatoes washed and cut into bite size pieces
- 1 large vidalia onion dice into 1″ pieces
- 4 Tbsp. vegetable oil or enough to coat the potatoes liberally
- 1 Tbsp. Penzeys Rocky Mountain Seasoning Alternatively use a mix of salt, pepper, onion powder and Parmesan cheese. Season to your tastes, using less or more as needed.
- Salt & Pepper to taste
For the gorgonzola sauce:
- ½ cup mayo
- 2-3 Tbsp. milk amount varies, you want the sauce thick but pourable
- ⅓ c. gorgonzola crumbles
Instructions
- Toss the potato pieces, onion, vegetable oil and seasoning together. Spread evenly on a parchment lined pan. Roast the potatoes at 400-f degrees until brown on edges and cooked through, approx. 30-45 minutes.
- Mix the mayo and milk with a whisk into a thick, pourable consistency. Stir in the gorgonzola. Spoon over hot potatoes.
Notes
Recipe by Jam Hands.
Nutrition
Serving: 1gCalories: 460kcalCarbohydrates: 46gProtein: 8gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 18mgSodium: 287mgPotassium: 1056mgFiber: 3gSugar: 5gVitamin A: 123IUVitamin C: 16mgCalcium: 117mgIron: 2mg
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