Crispy herb roasted potatoes with blue cheese is a quick and easy side dish that goes great with almost any meal! Baby potatoes are roasted in the oven until brown and crispy then tossed with fresh herbs and blue cheese crumbles.
We’re down to the last few weeks of summer and it doesn’t seem possible. Summer is my favorite season, but coming in a close second is fall. I love the changing colors of the leaves, the cooler mornings and evenings, and how for the most part I still don’t have to deal with snow.
I can also start using my oven again without breaking a sweat. One thing I’m constantly using my oven for in the cooler months is roasting vegetables. Some of my favorite vegetables to roast are carrots, cauliflower, squash, these chili honey lime roasted brussels sprouts, and potatoes.
When it comes to roasting potatoes, I love to use baby potatoes or fingerling potatoes. You don’t have to peel them and with the baby potatoes, you don’t even have to cut them. Roasting is by far my favorite way to prepare potatoes and I’m absolutely in love with all the flavor in these herb roasted potatoes with blue cheese!
Ingredients For Herb Roasted Potatoes With Blue Cheese
- baby potatoes
- olive oil
- dried dill
- blue cheese
- chives and flat leaf parsley
How To Roast Potatoes
In my opinion, roasting is one of the easiest and best methods for cooking potatoes. Roasting adds great flavor and it’s so quick and easy, with little effort on your part. Following the method below will give you potatoes that are crisp on the outside and tender and fluffy on the inside.
- Wash/scrub the potatoes clean. For baby potatoes and fingerlings, I usually just rinse them and check them for any dirt. They don’t tend to hold as much dirt as russets.
- Preheat the oven to 425° F. When roasting you want the oven temperature to be high so that you get that crisp exterior.
- Make sure your potatoes are similar size so that they roast evenly. Cut them as needed.
- Toss the potatoes in plenty of olive oil. The olive oil helps them get brown and crisp.
- Season the potatoes with plenty of salt and pepper. Remember potatoes need a fair amount of salt.
- Use whatever dried herbs you like for extra flavor. Hearty fresh herbs such as rosemary can go in during the roasting process, but save delicate herbs like basil to sprinkle on after.
- Use a rimmed sheet pan to roast the potatoes. Be sure that they are in a single layer and that there is space in between them. If they’re too crowded they’ll steam rather than roast and won’t be crispy.
How To Make Herb Roasted Potatoes With Blue Cheese
Start by rinsing the potatoes of any dirt and debris. Pat them dry and then cut the larger ones in half. Leave any of the really small ones whole. Preheat the oven to 425° F.
Spread the potatoes out onto a rimmed sheet pan. If you want to avoid any cleanup, line the pan with foil. Drizzle olive oil all over the potatoes and sprinkle on salt, pepper and dried dill. Use your hands to toss them until they’re completely coated and then spread them out into a single layer.
Roast the potatoes for 15 minutes and then remove them from the oven, toss them around, and put them back into the oven to roast for another 10-15 minutes or until they’re golden brown and crispy on the outside and fork tender on the inside.
While the potatoes are still warm, put them in a serving bowl and toss them with the blue cheese, chives and parsley. Season them as needed with any additional salt and pepper.
Frequently Asked Questions
If you don’t like blue cheese I would suggest using crumbled feta or goat cheese.
Feel free to use whatever herbs you like best. Fresh thyme, rosemary or dill would all taste great.
The potatoes should be eaten within 3-4 days.
More Potato Recipes
- 2 pounds baby potatoes
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried dill
- Kosher salt and fresh ground black pepper
- 1/3 cup crumbled blue cheese
- 1 tablespoon chopped chives
- 1 tablespoon chopped flat leaf parsley
- Preheat oven to 425° F. Rinse the potatoes and scrub off any dirt. Pat them dry in a clean towel then cut them in half. Any extra small potatoes can be left whole.
- Put the potatoes onto a rimmed sheet pan and drizzle on the olive oil, dried dill, salt and pepper. Use your hands to toss them together until they're coated. Place the sheet pan in the oven and roast for 15 minutes.
- Remove the pan from the oven and use a spatula to toss around the potatoes. Place it back in the oven and roast another 10-15 minutes or until the potatoes are crispy on the outside and fork tender.
- Remove the potatoes from the oven and place them in a serving bowl. While the potatoes are still warm toss them together with the blue cheese crumbles, chives and parsley. Taste for seasoning and add extra salt and pepper as needed.
Amount Per Serving: Calories: 173Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 95mgCarbohydrates: 27gFiber: 3gSugar: 1gProtein: 5g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.