The potato is one of the most versatile, economical, and tasty foods on this earth. There are countless ways to enjoy this basic vegetable. In this delicious recipe, diced potatoes are roasted with olive oil and thyme, and then tossed with creamy, tangy gorgonzola cheese and a touch of honey for a simple, yet elegant side dish.
This is one of those dishes that came about as a result of me not wanting to go to the grocery store. We are nearing the end of our grocery week, and I am trying to make less trips in between, trying to use what we have in the refrigerator and pantry before buying more food. We have lots of potatoes and a chunk of gorgonzola cheese, and the thyme is just starting to grow in our herb garden. So…these lovely roasted potatoes with gorgonzola came about. (Now I just need a main dish to go with them!) I really like the combination of the thyme, gorgonzola cheese, and a touch of honey. Those flavors elevate the basic potato to a level of complexity and lusciousness.
Another thing I like about these roasted potatoes with gorgonzola is their simplicity. That’s probably why I roast potatoes often, with lots of different flavor combinations, including a recipe for rosemary-garlic roasted potatoes. All the prep work can be done while the oven is preheating, and then it’s just a matter of roasting the potatoes and stirring in the cheese. Roasted potatoes go well with lots of different mains, like chicken, fish, ham, or even hamburgers or veggie burgers.
It really feels like spring has finally come to Michigan! We have been enjoying some sunshine and slightly warmer temperatures! I have been looking in our yard for signs of morel mushrooms, but so far have not found any. Last year I found quite a few, so I am really hoping to find them again this year. Some of our hardier herbs (like thyme, lemon balm, and oregano) have started to grow. The air outside smells like wet grass and wood smoke, and the birds and frogs are very busy singing. Since there are no leaves on the trees yet, I can see the water shimmering through the trees from the lake across the road and down the hill. This time of year, I like to sleep with the window open so I can listen to the symphony of the different types of frogs.
We have had such busy weekends the past few weeks, that I think my family is a bit drained. Although it was all good stuff that we were taking part in, it feels nice to have a less scheduled couple of days coming up. I hope you all have a great weekend, and can find some time to do something that you love and that nourishes your soul. These roasted potatoes with gorgonzola definitely nourish the body in a flavorful way, and they are super-easy to make. I’m taking a bowl of them over to Angie’s virtual potluck, Fiesta Friday, co-hosted this week by me!! I look forward to checking out all the inspiring blogs there. Take care!
Roasted Potatoes With Gorgonzola
- 1 and 1/2 pounds of potatoes, any kind (about 4 and 1/2 to 5 cups), diced to about 1 inch pieces
- 3 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves, finely chopped (if you don’t have fresh, you can use about 1 teaspoon of dried thyme)
- 1/4 to 1/2 teaspoon of salt
- 1/8 to 1/4 teaspoon of black pepper
- 1/2 cup of gorgonzola cheese
- 1-2 tablespoons of honey (optional)
Preheat your oven to 425 degrees Fahrenheit. Wash and dice your potatoes. No need to peel them, unless you really want to. Place the diced potatoes in a large bowl. Add the olive oil, thyme, salt, and pepper. Toss until the potatoes are evenly coated. Spread the potatoes onto a large rimmed cookie sheet or baking sheet in a single layer. Bake in your 425 degree oven for 25-30 minutes, or until the potatoes are tender and slightly golden. Stir and flip the potatoes once, about halfway through baking time, to help keep them from sticking. When the potatoes are done, carefully transfer them to a large bowl. Stir in the gorgonzola cheese and toss to coat. Adjust the salt and pepper if desired. Stir in a tablespoon or so of honey, to taste, if desired. Serve warm. Enjoy!