Roast Fingerling Potatoes & Mushrooms with Stilton

By Tiller

Ingredients

• 1 1/2 lbs fingerling potatoes , scrubbed
• 8 oz cremini mushrooms, trimmed and cut in half
• 2 tbsp olive oil
• 1 tsp minced fresh rosemary
• 1/2 tsp sea salt or kosher salt
• freshly ground pepper
• 1 oz blue Stilton

Preparation

Step 1

Preheat oven to 400*

Cut any very long potatoes in half crosswise or thick ones in half lenghtwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil. Spread into a shallow 8 cup baking dish.

Cover with foil and roast for 20 minutes until liquid is released from mushrooms.
Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned.

Transfer to a warmed serving dish, if desired. Crumble Stilton overtop and let stand for 1 minute until melted.
Serve immediately.