Description
Creamy blue cheese and sour cream coat beautifully roasted onions and potatoes for an awesome summer side dish.
Ingredients
Scale
- 2 and ½ to 3 lbs baby rainbow baby/new potatoes
- 1 medium sweet onion, sliced
- ¼ cup olive oil (I like using a roasted garlic olive oil)
- coarse salt and freshly-ground pepper
- 5 slices thick-cut bacon
- ½ cup sour cream
- ½ cup Castello Traditional Crumbled Danish Blue cheese
- ½ cup sliced green onions
Instructions
- Preheat oven to 400 degrees.
- Halve or quarter the potatoes so that they are somewhat bite-sized (you can leave any super small ones whole). In a large bowl, toss together the potatoes, onion, olive oil, salt, and pepper. Spread out on a large sheet pan, and roast for 35-45 minutes, until golden and cooked through.
- Meanwhile, slice the bacon into small strips. Cook the bacon until crispy. With a slotted spoon, remove the bacon pieces from the pan and place them on a plat lined with a paper towel.
- In a large bowl, gently combine the roasted potatoes and onion, sour cream, blue cheese, and most of the bacon and green onions, reserving just a bit to garnish. Carefully toss to coat. Taste and add more salt and pepper, if necessary. Sprinkle the remaining bacon and green onions over the top.
- Category: Side