New jacket potatoes with smoke and blue cheese dressing
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This side dish calls for small red potatoes, boiled in their skins and then grilled. This ensures the crispy, crispy skin won't leave the potatoes raw inside. The flavor of grilled potatoes is perfectly complemented by a bleu cheese dressing. Blue cheese is mixed in equal parts with sour cream and a little yogurt (or kefir). A few fresh carrots and celery (stalks and leaves) add a touch of richness. Serve with meat or poultry dishes.
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Recipe:
Cook 2.5 pounds (1.2 kg) small red potatoes in boiling water until tender, about 20 minutes. Drain and pat dry, then toss with 2 tablespoons (2 tablespoons) olive oil and 1 tablespoon (1 tablespoon) coarse salt. Place the potatoes in a grill basket (or on a wire rack set on the grill grates); grill over moderate heat, turning frequently, until golden brown and crisp, about 10 minutes. Meanwhile, in a bowl, combine 1/2 cup (0.5 cup) sour cream and crumbled blue cheese with 1/3 cup (1/3 cup) buttermilk (or kefir) and season with salt and pepper to taste. Transfer the potatoes to the bowl; top with the dressing, thinly sliced celery stalk and carrot, celery leaves, and more blue cheese.
Recipes with similar ingredients: red potatoes, carrot, celery, blue cheese, sour milk
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