Skip to content

Roasted Red Potatoes with Gorgonzola and Chives

October 10, 2011

Is it still too hot to actually bake a big fat potato?  For me it is so try these beauties in a toaster oven for super and speedy results.  I actually put the toaster oven outside while I made the rest of the dinner in the cool air-conditioned kitchen.  They go great with steak, chicken, pork and fish and the Gorgonzola and chives give a great finishing touch.

Roasted Red Potatoes with Gorgonzola and Chives


  • 2 lbs. Red Potatoes
  • 2 T. (or more) Olive Oil
  • Kosher Salt
  • Freshly Ground Pepper
  • Fresh Parsley (chopped)
  • 4 oz. Gorgonzola (garnish)
  • Fresh Chives (garnish)


  1. Preheat oven to 350 degrees
  2. Wash and dry potatoes
  3. Drizzle with olive oil and toss
  4. Add salt, pepper and fresh parsley
  5. Bake for about 40 minutes
  6. Remove from oven and split open
  7. Add the Gorgonzola and Fresh Chives and serve immediately

(Serves 6-10)

2 Comments leave one →
  1. October 11, 2011 09:47

    Those look perfect and it’s still so warm here too.

    • October 12, 2011 20:18

      I love potatoes in every way but this one is so fast and delectable it is on my menu often. Thanks for your comments. I cannot remember where you live and why it is still warm for you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: