Roasted Fingerling Potatoes & Cipollini Onions with Cress, Sundried Tomatoes, Oregano, & Blue Cheese Crema

By Nicole Franzen • September 2, 2010 • 0 Comments

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Roasted Fingerling Potatoes & Cipollini Onions with Cress, Sundried Tomatoes, Oregano, & Blue Cheese Crema — 1 of 2 Photo by Nicole Franzen

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Author Notes: I'm not quite sure where the inspiration came from this dish. It turned out amazing, super flavorful, well balanced, and well just plain delicious. - Nicole Franzen

Serves 4

fingerling potatoes
cipollini onions
dried fresh oregano
sun dried tomatoes
capers
lemon
mixed olives
watercress
sour cream
blue cheese
olive oil
salt and pepper

Preheat oven to 400 degrees. Wash and slice fingerling potatoes on a bias in quarter inch slices. Clean the outer layer of the cipollini onions. On a sheet pan toss the potatoes and onions with a drizzle of olive oil, fresh ground pepper and salt. I also sprinkled some freshly dried oregano I had from the market. Mix well so everything is coated. Place potatoes in the oven and bake until brown and crispy about 30-40 minutes. Using a spatula periodically checking and flipping them for even browning and to prevent sticking.
In a salad bowl combine about a cup of finely chopped sun dried tomatoes and olives. Add a about a tablespoon of capers. Add the zest and juice of one lemon. Drizzle with olive oil and mix well and set aside. In a small bowl combine about a cup of sour cream and crumble your favorite blue cheese in. About 3 tablespoons of cheese and mix well. Season with a touch of salt. Taste and add more cheese to your acquired taste. It could be as light or rich in blue cheese flavor as you like.
When potatoes are done set aside to cool. Then when cool toss into the salad bowl with the sun dried tomatoes, olives and capers. Mix well, plate over a bed of watercress and top with the creamy blue cheese. Soo good.

Tags: potato salad