Roasted Potatoes with Gorgonzola Cheese Sauce
Elevate your side dish game with these irresistible Roasted Potatoes with Gorgonzola Cheese Sauce! Perfectly crispy baby potatoes, seasoned with garlic and spices, are roasted to golden perfection and paired with a luscious, velvety Gorgonzola cheese sauce that's rich, creamy, and bursting with bold flavor. This combination of crispy textures and indulgent cheese makes it an irresistible crowd-pleaser for dinner parties or cozy weeknight meals. Garnished with fresh thyme for a pop of color and herby elegance, this is a versatile dish that's as easy to prepare as it is impressive to serve. Whether drizzled with sauce or served as a dip, these roasted potatoes will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 4 ounces Gorgonzola cheese (crumbled)
- 0.75 cup Heavy cream
- 1 tablespoon Butter
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash and dry the baby potatoes. Slice larger potatoes into halves or quarters to ensure uniform size for even roasting.
In a large bowl, toss the potatoes with olive oil, salt, black pepper, and garlic powder until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
While the potatoes are roasting, prepare the Gorgonzola cheese sauce. In a small saucepan over medium heat, melt the butter.
Add the heavy cream to the saucepan and heat until it begins to simmer gently, stirring frequently to prevent scorching.
Reduce the heat to low, and gradually stir in the crumbled Gorgonzola cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Once the potatoes are done roasting, transfer them to a serving dish. Drizzle the warm Gorgonzola cheese sauce over the top, or serve it on the side for dipping.
Garnish with fresh thyme leaves if desired and serve immediately.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 4052 mg | 176% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.7 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 714 mg | 55% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3057 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
