For the Love of Comfort Food

Let's face it, comfort food is almost always about the starch, which in many cases means gluten. Wait! Potatoes - wonderful, creamy, starchy, comforting potatoes. Here's a recipe that's all about cheesy, easy, comforting potato goodness. Enjoy!

Roasted Blue Cheese Potatoes

1 pound of thin-skinned, baby potatoes (I used a mix of red, white and purple.) - cut in half

Olive Oil

Fresh ground sea salt and pepper

1/2 cup coarsely chopped walnuts
Heaping 1/3 cup crumbled Blue Cheese
2 scallions, thinly sliced

Preheat the oven to 425 degrees. Put the potatoes in a glass baking dish and generously coat with olive oil. Season with salt and pepper to taste and arrange them evenly in the pan, cut side down. Roast about 40 minutes or until tender and the undersides are golden and crispy.

In the meantime, toast the walnuts. I always do this in a skillet on the stove so I can move them around a bit and not burn them, as I invariably do in the oven. Once toasted, set them aside in a bowl and add the scallions once cooled.

Once the potatoes are done, sprinkle with the walnut and scallion mixture and the blue cheese, in the pan the potatoes were roasted in, and mix well to coat. Transfer to a serving dish and serve immediately.