New Potatoes with Garlic and Blue Cheese

Spring makes me think of new potatoes. They have a more pronounced earthy flavor than ones that have ‘been around awhile.’ They are particularly good boiled ‘n buttered as well as oiled and grilled. Here we are stewing (as opposed to boiling) them with lots of new garlic. The twist at the end is the addition of a little blue cheese. I originally made this tossed with a bunch of green beans and called it dinner. With beans (in or out) they are a delicious accompaniment to something off the grill, meat or fowl.

Ingredients                                                Serves 4 as an accompaniment
1 pound new potatoes (Mountain Rose, fingerlings, Yukon Golds are fine)
1 tablespoon unsalted butter
1 T. Extra virgin olive oil
2-6 cloves young garlic coarsely chopped (about 2 T.)
1/3 C. water
¾ tsp. kosher salt
2 T. blue cheese, dry and crumbly is easiest to work with
2 Dashes vinegar (champagne or red wine)
Fresh ground black pepper
1-2 T. chopped parsley, if desired

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Preparation
Wash the potatoes leaving the skin on. If the potatoes are oblong cut into quarters lengthwise, then into thick 3/8 -1/2 inch) crosswise as shown. This particular variety is Mountain Rose. If you’re not using them right away put them in a bowl of water. Tip: I find it better to not put them in water if you don’t need to. Adding directly to the pan adds potato starch that helps create a sauce.

If you have young garlic (pictured above) use it with gusto! The cloves are just forming and you may need to peel through a couple of layers to reach the “prize” inside. I used about six cloves. Chop coarsely.

For the blue cheese, pictured is TJ’s (Trader Joe’s.) Cut a couple of slices and then crumble with your fingers and measure about 2 tablespoons.

To Assemble
Add the butter and olive oil to a medium saucepan. Turn heat to medium high. Add garlic and simmer for a couple of minutes. Add the water, potatoes, herbs and ¾ tsp. salt. Cover, adjust heat to medium low and simmer for 7 minutes. Pierce with knife to test doneness. It is best to pull them off the heat while they are firm. They will continue to cook.

When the potatoes are done there should be a little sauce in the pan (the emulsification of the butter, olive oil and water. Taste for salt. Add some twists of the pepper grinder and parsley if desired. Place in a serving bowl. Top with the blue cheese and stir before serving.

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