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Sue Riedl
Special to The Globe and Mail

This article was published more than 10 years ago. Some information may no longer be current.

Tad Seaborn

With this buttery, tender side dish in your arsenal, all you need to complete a quick yet super satisfying bistro-style meal is a juicy steak. Or for simplicity's sake, you can scratch the red meat and serve the full-flavoured potato dish with a fresh green salad.

Ingredients

Red fingerling potatoes (four to five per person)

Normandy butter (about a teaspoon, melted, per serving)

Fleur de Sel

Roquefort (about 100 g, crumbled)

Method

Try to find red-skinned fingerling potatoes – they add a burst of colour to the plate. Allow for four to five whole fingerlings per person and drop them into a pot of salted cold water, then bring to a simmer. Cook until fork tender and drain. Cut in half lengthwise and arrange on a platter. Drizzle with enough melted Normandy butter to flavour each wedge (about a teaspoon per serving) and sprinkle with Fleur de Sel. Crumble room temperature Roquefort over the dish (about 100g for four people, adjust to your own cheesy taste). Serve immediately.

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