2lbs russet potatoes, unpeeled and washed
3 tbsp butter
Greensboro Olive Traders Olive Oil (Rosemary, Garlic, Herbs de Provence, or Butter)
1 tbsp sea salt
Directions
Cut potatoes into ½ inch thick slices or wedges. Let stand in large bowl of cold water at least 15 minutes. Preheat oven to 425. Drain potatoes and pat dry on paper towels. Place butter in 12×15 jelly roll pan. Place in oven until butter melts. Add potatoes, drizzle with olive oil, and sprinkle with sea salt. Toss until potatoes are thoroughly coated. Spread in an even layer and bake for 20 minutes. Turn potatoes with 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.
For the blue cheese sauce:
1 cup mayo
½ cup crumbled blue cheese
½ cup half and half
¼ cup sour cream
1 tbsp fresh lemon juice
1 tsp worcestershire
Freshly ground black pepper
1 tsp sea salt
Combine all ingredients in a medium saucepan, heat thoroughly until warm and bubbly.
