New jacket potatoes with smoke and blue cheese dressing topcook.tomathouse.com
Preparation:Cook 2.5 pounds (1.2 kg) small red potatoes in boiling water until tender, about 20 minutes. Drain and pat dry, then toss with 2 tablespoons (2 tablespoons) olive oil and 1 tablespoon (1 tablespoon) coarse salt. Place the potatoes in a grill basket (or on a wire rack set on the grill grates); grill over moderate heat, turning frequently, until golden brown and crisp, about 10 minutes. Meanwhile, in a bowl, combine 1/2 cup (0.5 cup) sour cream and crumbled blue cheese with 1/3 cup (1/3 cup) buttermilk (or kefir) and season with salt and pepper to taste. Transfer the potatoes to the bowl; top with the dressing, thinly sliced celery stalk and carrot, celery leaves, and more blue cheese. Ingredients:
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