Blue Cheesy Potatoes
2 80 ct russet potatoes
1/2 red pepper medium dice
1/2 small yellow onion, medium dice
1/3 cup blue cheese crumbles
Kosher salt and black pepper
"Blanch" potatoes in 260 degree oil for three minutes. Remove and allow to cool. In a sauté pan over medium high heat, sweat onions and peppers in olive oil (or blended) and season with salt and pepper. Add potatoes and cook until tender. Add blue cheese and stir until gooey. Adjust seasoning if needed.
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