"My husband and developed this recipe to go with steaks as an alternative to mashed potatoes." — Leslie
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russet potatoes, sliced into 1/4 inch slices
onion, cut into 1/4-inch thick rings
1 (4 ounce) package
blue cheese crumbles
bacon, cooked and crumbled
salt and ground black pepper to taste
I have read all the reviews. I made these tonight. They were wonderful. I add a few caveats- 1) Don't be in a hurry. The potatoes need time to cook. 2) Add the onions about 7 minutes after the potatoes so they don't cook down to nothing. 3) I had to add some liquids to get all the good browned bits off the bottom during the potato cooking time- first time I added about 1/3 c of the chardonnay I was drinking. 2nd time I added about 1/3 c of chicken broth/stock from a can. This allowed the potatoes to steam a little- I left the cover off the potatoes the whole time. 4) I didn't use 3 slices of bacon. I used maybe 1 1/5 slices and browned them first in the skillet. I took the crispy pieces out and processed them in a small food processor. I mopped up 3/4 of the grease w/ a paper towel, but left a little for flavor and 5) I only used about 1 1/2 T of butter. I also added salt and fresh ground pepper. I suppose the wine and the chicken broth made up for the lack of butter, but I felt better about it being a little lower in fat content. I used 5 oz of bleu cheese. They were WONDERFUL. We ate them with filet mignon on the grill and sweet peas. Delicious- you just have to take your time for the best results. You won't be disappointed.
Not a big hit at my house. The onions cooked a lot faster than the potatoes and, although I like blue cheese, it was just overpowering. It also made for a funky smell in the house lol.
Delicious - the 2 potatoes only served the "2" of us!!! I microwaved the potatoes for 5 minutes, then peeled and sliced them. The potatoes then did cook through in 15 minutes. (If you microwave the potatoes first you can slice them and the onions and prepare it earlier in the day.)
I made these last night and served them with a grilled flank steak, my family LOVED them. My husband (your typical baked potatoe with sour cream guy) told me I needed to make them everytime we have steak. They were SO easy to make and had a very nice flavor, I didn't have enough blue cheese crumbles, but I think we still got a good bit of flavor with what I had, about 1/2 of what was called for.
AWESOME! Wouldn't change a thing!
Yummy! This recipe is great with steaks
on the Barbie........Thanks for sharing!
We loved it. I did have to put about 1/2 cup water in with potatoes to really get them cooking and somewhat softer. Just kept stirring then. came out just delicious and savory. We had it with steak. Will make again for sure... and I'm not even a bleu cheese lover! :-)
Oh, for all you blue cheese lovers, this is meant for you. This is so scrumtious....
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Cheese Fried Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
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