Friday, April 30, 2010

Fingerling Potatoes with Blue Cheese Yogurt Sauce

I had another fun girls night with my friend Megan last night! I can't wait until "So You Think You Can Dance" starts up again, its more fun to have a friend to watch it with!

So it is Friday, but no plans for the weekend. I will try to get some more blog articles posted and I will be working on my new Fashion and Makeup Blog. The business cards that Melissa designed for me came in and they look fantastic!! Here is a picture of the front of them.

I love roasting potatoes, especially when the skins are crunchy. I decided that fingerling potatoes have more skin/per potato flesh so they are perfect for me, plus they look cool! This sauce was originally for hot wings, but I thought it would be god on the potatoes and it was.



Fingerling Potatoes and Blue Cheese Yogurt Sauce
Fingerling Potatoes
Olive Oil
Salt
Pepper
Garlic Powder
1/2 cup Greek Yogurt
2 Tb Blue Cheese
1 Tb Cilantro
1 Tb Grated Red Onion
Salt and Pepper
Optional: lemon

Heat oven to 400. Spread potatoes on the baking sheet. Drizzle olive oil over potatoes.


Lightly sprinkle with salt and garlic powder.
Cook for 12 minutes then take out and turn over. Salt again and cook for another 12 minutes.


The recipe for the sauce said "grated" onion, so I took it literally and grated it...it worked ok.



Stir together yogurt, cilantro, onion, blue cheese, salt and pepper.
I feel like a little lemon juice makes everything better! I only added about 1 tsp. Refrigerate sauce for at least 30 mins before serving.


This was really yummy.