Ingredients
10
small red potatoes (about 2 inches in diameter)
1
tablespoon olive oil
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup crumbled Gorgonzola cheese, room temperature (4 oz)
1/2
cup chopped walnuts
2
tablespoons chopped fresh chives
Preparation
Heat oven to 400°F. Slice off each end of each potato; discard. Cut potatoes into 3/8-inch slices (about 3 per potato).
In medium bowl, combine potato slices and oil; toss to coat. Arrange slices on ungreased cookie sheet. Sprinkle with salt and pepper. Bake at 400°F. for 20 minutes or until tender.
Meanwhile, in small bowl, combine cheese, walnuts and chives; mix well. Top each roasted potato slice with scant 1 tablespoon cheese mixture.
