Makes 6 servings
1-1/2 pounds red potatoes; cut in 1/2 inch cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
1 dash salt, pepper, and cayenne
Cook the potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside.
Melt the butter, add the blue cheese and the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet.
Bake in a preheated 375 degree oven 20 to 25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well.