ROSEMARY-BLUE CHEESE POTATOES

      Title: ROSEMARY-BLUE CHEESE POTATOES
  Categories: Potatoes, Vegetables, Restaurant
       Yield: 6 Servings
  
  
     1 1/2 lb red potatoes -- cut in 1/2"
   :          cubes
         2 TB butter
         2 TB blue cheese
         1 ts minced fresh rosemary
         2 TB minced fresh parsley
         1 ds salt -- pepper, and cayenne
   
   Cook the potatoes 10 minutes in a pot of rapidly boiling salted water.
   Drain and set aside. Melt the butter and blue cheese and add 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 to25 minutes. Remove from the oven and sprinkle
   with the parsley, salt, pepper, and cayenne. Mix well. Serves 6 Typos
   by Brenda Adams  Source:  Thyme and the River,
   Recipes from Oregon's Steamboat Inn by S. Van Loan and P. Lee, with
   M. Hoy
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