ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE

Roasted Potatoes With Gorgonzola Cheese Sauce image

Oh my gosh! So good! But by accident:) I made some herbed roasted potatoes and at the same time I had made some Gorgonzola cheese sauce for dipping steak. However after making the potatoes I got the idea to dip one in the cheese sauce. It was awesome. I knew I had an instant success. I poured the sauce over the potatoes and my company raved!!

Provided by OzzyandHarriet

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

8 -10 potatoes (I use red potatoes with the skin on)
4 garlic cloves (I use jarred and more is a good thing)
1/2 cup olive oil
1 tablespoon oregano
1 1/2 lemon, juice of
coarse salt (to taste)
coarse black pepper (to taste)
4 cups heavy cream
4 ounces crumbled gorgonzola (not dolce)
4 tablespoons grated parmesan cheese (to thicken)
ground pepper (do not add any salt)
4 tablespoons chopped parsley

Steps:

Boil the potatoes whole until they are just tender. (Let them cool).
Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
Preheat oven to 425°F.
Cut potatoes into nice size wedges.
Put potatoes into a large bowl and add all the other ingredients.
Toss lightly to coat evenly with the oil mixture.
Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

Nutrition Facts : Calories 1012.5, Fat 83.4, SaturatedFat 43.2, Cholesterol 234.5, Sodium 394.7, Carbohydrate 56.1, Fiber 6.5, Sugar 2.8, Protein 14.6