Country Potatoes & Blue Cheese dip is an American version of roasted potatoes, served with a creamy gorgonzola dip. Is best to use a semi-solid organic potatoes cooking variety, since the shell can be eaten. Preheat the oven to 200 ° and line a baking sheet with parchment paper. Scrub potatoes under running water and dry thoroughly on paper towels.
Potatoes lengthwise cut into similar sized pieces, as above to see in the picture, and place in a bowl. The potatoes and sunflower oil and season with pepper, salt and paprika. Country Potatoes spread on a baking sheet and bake on the middle rack for about 40-45 minutes. Stir the blue cheese dip with sour cream, mayonnaise smooth. Creamy gorgonzola cheese cut into small pieces, add and mash lightly with a fork, so that there are still some small pieces of gorgonzola dip in the present.
The Blue Cheese Dip and season with freshly ground pepper and Worcestershire sauce. Salt is not required because the Gorgonzola already spicy enough. Country Potatoes & Blue Cheese Dip on plates and serve immediately.
¤400 g Potatoes
¤1 tablespoon Sunflower oil
¤Freshly ground pepper
¤100 g Sour Cream
¤1 tablespoon Mayonnaise
¤50 g Gorgonzola
2 servings 459 calories per serving, 15 mins Prep 60 mins Total