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(Tad Seaborn)
(Tad Seaborn)

Fingerling Potatoes with Roquefort Add to ...

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.

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Red fingerling potatoes (four to five per person)

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

Fleur de Sel

Roquefort (about 100 g, crumbled)


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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