Serves 4-6
INGREDIENTS
2 lb Russet potatoes, unpeeled, washed EVOO
3 TBS butter 1 TBS French Grey Organic Sea Salt
Cut potatoes into 1⁄2 inch thick slices or cut into wedges about the same thickness. Let stand in a large bowl of cold water at least 15 minutes. (Can be prepared up to 3 hours ahead). Preheat oven to 425°. Drain potatoes and pat dry on paper towels. Place butter in 10 x 15 inch jelly roll pan. Place in oven until butter melts. Add potatoes, drizzle with EVOO and sprinkle with French Grey Organic Sea Salt. Toss until potatoes are thoroughly coated. Spread out in an even layer and bake for 20 minutes. Turn potatoes with a large spatula, then return to oven and continue baking until potatoes are tender, crusty and golden brown, about 10-15 minutes. Serve immediately with Blue Cheese Sauce.
Blue Cheese Sauce:
1 cup mayonnaise
1⁄2 cup crumbled Maytag or other blue
1⁄2 cup half and half
1⁄4 cup sour cream
1 TBS freshly squeezed lemon juice
1⁄4 tsp Worcestershire sauce Freshly ground black pepper
1 tsp French Grey Organic Sea Salt
cheese (about 3 oz)
Combine all ingredients in a medium size saucepan. Heat thoroughly until warm and bubbly.