An easy sweet and savory combination with a twist! Feel free to swap out the gorgonzola with whatever shredded or soft cheese you have in your fridge! Try shredded mozzarella, goat cheese, or Parmesan! This recipe would also work very well on the grill or in a foil pack if you want to take it outdoors for your summer weeknight dinners.
Notes:
Get your Little Chef involved with: measuring and mixing in the oil, seasoning and herbs, placing on the baking sheet, helping to test the fingerlings for doneness and drizzling with the cheese and honey. As always, be safe in the kitchen and make sure that kids are supervised when handling knives, and working around heat sources.
Equipment
- Large bowl
- Baking sheet
- 1.5 lbs Little Fingerlings™
- 2 Tbsp olive oil
- (To taste) salt and pepper
- 2 sprigs rosemary, chopped
- 1/4 cups gorgonzola
- 2 Tbsp honey
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Cut fingerlings in half lengthwise.
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Step 3
In a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.
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Step 4
Place onto a baking sheet.
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Step 5
Roast in oven for 30 minutes, turning potatoes half way through. Potatoes should turn nice shade of brown and be fork tender.
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Step 6
Remove from oven and plate then add crumbled gorgonzola and drizzle with honey.
