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Red White and Blue Cheese Potatoes

Red White and Blue Cheese Potatoes

Serves 6-8


  • 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


  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.

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