Monday, April 4, 2011

Blue Cheese Oven Fries w/Rubs Mmmmm...

Serves 4

2 pounds russet potatoes, unpeeled

Cut potatoes into 1/4-inch slices or cut into wedges about the same thickness.  Let stand in large bowl of cold water at least 15 minutes. (Can be prepared 3 hours ahead)

3 tablespoons butter
Olive oil
3 tablespoons Honey Glaze, Tex-Mex (on sale for April) or Mediterranean r.u.b.s

Preheat oven to 425 degrees.  Drain potatoes and pat dry on paper towels.  Place butter in 10x15-inch jelly roll pan.  Place in oven until butter melts. Add potatoes.  Drizzle with olive oil.  Sprinkle with the rub of your choice. Toss until potatoes are thoroughly coated. Spread out into even layer.  Bake 20 minutes.  Turn potatoes with large spatula.  Return to oven and continue baking until potatoes are tender, crusty and golden brown, about 10-15 minutes. Serve immediately with Blue Cheese Sauce.

As an alternative, take potatoes out of the oven 5 minutes early, pour blue cheese sauce over the potatoes and put back into the oven for the additional 5 minutes.

Blue Cheese Sauce

1 cup mayonnaise
1/2 cup crumbled Maytag or other bleu cheese (about 3 ounces)
1/2 cup half and half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Worcestershire sauce
1/2 teaspoon unrefined sea salt
freshly ground black pepper, to taste

Place all ingredients in a medium-size sauce pan.  Heat thoroughly until warm and bubbly.

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