Blue On Blue Potatoes Recipes

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BLUE POTATOES MASHED WITH ROASTED GARLIC



Blue Potatoes Mashed with Roasted Garlic image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 6

3 pounds blue potatoes
2 1/2 ounces roasted garlic
2 ounces sour cream
1/2 ounce butter
1 ounce Parmesan, grated
Salt and pepper

Steps:

  • Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
  • In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
  • To serve, add as a side to any dish.

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE



Roasted Potatoes with Warm Blue Cheese Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 pounds mixed baby potatoes, halved
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped fresh rosemary
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon grated nutmeg
2 cups milk, warmed
4 ounces blue cheese, broken into small pieces, plus extra for finishing
1/4 cup finely minced chives
1 Fresno chile, minced
1/2 bunch fresh parsley, torn

Steps:

  • For the potatoes: Preheat the oven to 425 degrees F.
  • In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
  • For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
  • Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

BLUE ON BLUE POTATOES



Blue on Blue Potatoes image

I hope blue's your favorite color! Adapted from a recipe in New York Times. Blue potatoes can be found at specialty stores and farmers' markets. Substitute any potato variety, Yukons being especially good.

Provided by COOKGIRl

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs blue potatoes, peeled and thickly sliced
3 tablespoons butter (NOT margarine)
1 tablespoon culinary grade dried lavender, crushed slightly
salt, to taste
fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Sauté lavender in butter on medium heat until fragrant (approximately 2 minutes).
  • Add potatoes and turn to coat thoroughly with the lavender butter. Transfer potatoes into buttered casserole dish and season with salt and pepper.
  • Bake at 350 until potatoes are tender and browned, about 35 minutes.

Nutrition Facts : Calories 170.5, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.5, Carbohydrate 27.4, Fiber 2, Sugar 0.9, Protein 3.3

SKY BLUE POTATOES (AKA BLUE CHEESE TWICE-BAKED POTATO APPETIZERS



Sky Blue Potatoes (Aka Blue Cheese Twice-Baked Potato Appetizers image

This is my take on a Rachel Ray appetizer from her June/July 2008 issue of Everyday Magazine. What wonderful, yet classic appetizers for a summer BBQ. I mean who DOESN'T love twice baked potatoes. . .and these are little mini bites. Great concept and delish to boot!

Provided by januarybride

Categories     Potato

Time 45m

Yield 4 potato poppers, 12 serving(s)

Number Of Ingredients 7

24 red potatoes, halved lengthwise
2 teaspoons extra virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon
1/4 cup chopped flat leaf parsley (for garnish)
1/4 cup green onion, finely chopped

Steps:

  • Preheat the oven to 400 degrees.
  • In a medium bowl, toss the potatoes with the olive oil.
  • Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
  • Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
  • Fill each potato skin with the sour cream mixture and garnish with parsley.

Nutrition Facts : Calories 415.7, Fat 10.6, SaturatedFat 6.1, Cholesterol 21.1, Sodium 198.8, Carbohydrate 69.5, Fiber 7.3, Sugar 4.4, Protein 11.4

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