ROSEMARY-BLUE CHEESE POTATOES

This is a recipe we developed with lamb in mind and were very pleased with its pairing with the lamb. The sweet red potatoes gracefully take on the soft accent of the blue cheese.

1 1/2 pounds red potatoes, cut in 1/2" cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
Dash of salt, pepper, and cayenne

Cook the potatoes 10 minutes in a pot of rapidly boiling, salted water. Drain and set aside.
Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.
Serves 6.