I like to bake and serve these in single-serving parchment paper packets, but it is equally delicious in a simple roasting pan. I prefer the creaminess of Yukon Gold potatoes, but classic red new potatoes also work well.
10 Yukon Gold potatoes, quartered
1 Tbsp baking soda
2 shallots, minced
2 garlic cloves, minced
1 tsp. Fleur de Sel
½ tsp. black pepper
½ cup Herbs de Provence Olive Oil
1 Tbsp Champagne Balsamic Vinegar
½ cup blue cheese crumbles
1 Tbsp tarragon or parsley, chopped
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