the Lake Kitchen

Red White and Blue Cheese Potatoes

Serves 6-8

Ingredients

• 56 oz mix of red, purple and white potatoes, cut into 1 inch chunks
• 1/3 cup olive oil
• ½ cup crème fraiche
• ¼ cup mascarpone cheese
• 1 ½ cup blue cheese, crumbled
• 3 teaspoons apple cider vinegar
• ¼ cup green onions, minced
• ¼ cup Italian parsley, minced
• salt and pepper

Directions

1. Pre-heat your oven to 425.
2. Lay potatoes on a sil-pat or parchment lined baking sheet and toss with olive oil. Bake on the middle rack for 35-40 minutes or until fork tender.
3. Meanwhile, in a large bowl mix together the crème fraiche, mascarpone cheese, blue cheese and apple cider vinegar.
4. Place warm, cooked potatoes in a large bowl with the cheese mixture and toss together. Stir in the green onions, parsley and salt and pepper to taste. Keep in the fridge until ready to serve.

• Tags: 4th of July
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• blue cheese
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• Potato
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• recipe
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• salad