May: Roasted Diced Potatoes with Gorgonzola

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Buon giorno!

Potato, Po-tahhh-to, as they say. Lately growing tired of the usual cuts, I have been on a tear for preparing diced potatoes. On the surface you might think it wouldn’t make a difference how they were cut before roasting – but it does. Potatoes in this tiny shape carry more of the roasted flavor than the usual larger slices. Each little bite is FULL of flavor! I have served them more recently in all sorts of ways, but the ROASTED DICED POTATOES WITH GORGONZOLA seem to have launched the siren call in my world for the perfect side to outdoor summer dining and grilling.

My accomplished gourmet friend, Eric, consulted with me the other day on a potato suggestion for his very special dinner of Duck Confit. Immediately, my passion for the little diced spuds came to mind to compliment his luscious and ambitious French effort, and I decided that I needed to share this one with you as well.

These potatoes can be made ahead and reheated successfully. As a matter of fact, I suggest making extra, just for the purpose of having them left over for breakfast the following day served with a lovely poached egg! With that in mind, I also highly recommend using them for a special Brunch with the same poached or fried eggs – maybe served on a small bed of greens?

The great thing about these “dicey” wonders is that you can put your pearls on and serve them with a fancy beef or pork dish or “git down” in your favorite jeans and offer them with burgers, spiedies, barbecue, or a myriad of outdoor grilled items. They just seem to fit in with the occasion.

So pour yourself a glass of Brunello and start dicing!

ROASTED DICED POTATOES WITH GORGONZOLA

Serves 4-6

Prep 15 minutes

Cook 30-35 minutes

Ingredients

6 Large Yukon Gold Potatoes

4 oz. Chopped uncooked Pancetta

1 Chopped Sweet Onion

1/2 C. Olive Oil

Kosher Salt and Coarsely Ground Black Pepper

Pinch of Red Pepper Flakes

1/2  Cup Crumbled Gorgonzola (or a creamy Blue) Cheese

(Don’t use the pre-crumbled cheese as it can be very dry – It is best to buy a small block and crumble your own)

Instructions

Mix all ingredients together in a bowl except the cheese.

Roasted Potatoes with Blue Cheese 1

Spread the diced potato mixture out in a single layer on a shallow baking pan lined with foil.

Roasted Potatoes with Blue Cheese 2

Bake at 400 degrees for about 15 minutes and stir.

Cook 15-20 more minutes adding the crumbled cheese in the last5-10 minutes of cooking.

You can make these  potatoes ahead – early in the day and warm them just before serving.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

LINDA’S ITALIAN TABLE

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Comments

  1. You had me at pancetta and potatoes. It seriously sounds delicious. I bet these would be great with some cannoli or tiramisu for dessert.

    Thanks for the recipe! ^_^

  2. Marie Anselmi says:

    I will definitely make this. I like potatoes, and love gorgonzola and
    Pancetta. I use pancetta in a lot of my recipes.

  3. Marie Anselmi says:

    Gee!! Forgot to say Thank You
    Linda.☺