Reviewed: May 13, 2012

As a general rule, fried potatoes just aren't my thing, but I LOVE blue cheese, so this caught my eye. I'm so glad I decided to give this a whirl, because it was wonderful! So simple, yet so flavorful. I cheated and use "real" bacon bits to make it even easier and these were ready in all of 20 minutes, including prep. THANKS, leslie, for a sure to become staple side at the LTH house!

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Reviewer:

lovestohost

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Cooking Level: Intermediate

Reviewed: Mar. 7, 2012

I doubled the butter...but otherwise, these were amazing. I had a few leftovers and am looking forward to eating those for breakfast. I would definitely recommend this recipe!

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drbrenner0626

Reviewed: Mar. 5, 2012

Added a little more water for the potatoes but overall. AWESOME. We had them with steak and oven roasted asparagus. I will make them again.

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aryan

Reviewed: Jan. 11, 2012

These potatoes are wonderful if you really like blue cheese! I used three potatoes instead of two because mine were rather on the small side, but other than that I kept the recipe exactly the same. They did take a while to cook, but that is just the way potatoes are, well worth the wait for these. The onion really sweetened up as it cooked and the potatoes tasted well seasoned from cooking with the butter. Although I did think the blue cheese was a little overpowering (and my husband thought so too), it still tasted great! If you're not such a big fan of blue cheese you could always decrease the amount even up to a half and I think you would still get the great taste without it being too much. I will be making these again since we liked them so much and it is a very easy recipe, even with the wait time for the potatoes to cook. Thanks for the recipe, Leslie!

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Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Sep. 17, 2011

Tasty. Instead of butter I used bacon grease (I save it from every time I make bacon), skipped the bacon, about 3/4 cup blue cheese crumbles and a little red wine (port) for de-glazing the pan. I recommend microwaving the potatoes a bit to soften/slightly cook them before finishing them off in the pan- otherwise when adding the onions they will cook down to nothing. Paired well with "Simply Divine Meat Loaf with Spinach: from AR.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jun. 27, 2011

I prefer to boil the potatoes for about 10 minutes first before adding them to the onions in the skillet. I like to add a little chopped garlic too. It's excellent without the bacon as well, so usually make it that way.

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Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: May 9, 2011

Really good. This is an excellent dish. I precooked the potatoes in the microwave. I separated the dish before adding the cheese - blue cheese for some, cheddar for the family members who don't appreciate blue cheese. The cheddar version would be great with a dollop of sour cream.

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Laurie H.

Reviewed: Feb. 12, 2011

Nope, it's not pretty, but it IS pretty good! This was my second (and expected last) time trying this recipe; after all, I have another blue cheese potatoes recipe with rosemary that's A+++, but it's a bit more labor & time intensive, and I wasn't in the mood for the extra work. So, dusted off the mandolin, took tip to add onions later in cooking, kept a bit of bacon grease in pan with butter, added S&P early in cooking, and once potatoes were done (@30 mins.), sprinkled bleu cheese over top with bacon, covered over min. heat to let cheese melt slowly, and YUMMMMMM! One other big hint: I used my largest Le Creuset braiser which helped spead out pots & onions to cook better/faster. Plan to tweak this a bit more the NEXT time I make it, but that'll just be for my taste -- not 'cause the recipe needs more tweaking beyond what I did last night. It's a keeper!

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Reviewer:

MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

Reviewed: Dec. 9, 2010

Excellent! Made as directed and can see making them over and over again.

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Reviewer:

mysuns

Cooking Level: Intermediate

Reviewed: Sep. 11, 2010

This was so good, it was almost too good. It was delicious and easy. Next time I'll try olive oil instead of butter, leave out the bacon, and reduce the amount of cheese....because it's so rich. It's great if you're not watching calories, or if you just decide to treat yourself!!

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