Description
Creamy blue cheese and sour cream coat beautifully roasted onions and potatoes for an awesome summer side dish.
Ingredients
Units
- 2 and 1/2 to 3 lbs (1.1-1.35 kg) baby rainbow baby/new potatoes
- 1 medium sweet onion, sliced
- 1/4 cup (60 ml) olive oil (I like using a roasted garlic olive oil)
- coarse salt and freshly-ground pepper
- 5 slices thick-cut bacon
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) Traditional Crumbled Danish Blue cheese
- 1/2 cup (120 ml) 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370