Herb Roasted Potatoes with Blue Cheese bring crisp edges, soft centers and a bold, tangy finish to the dinner table. The oven does most of the work while you chop the fresh herbs. Blue cheese goes on after roasting, so it softens without hiding the browned potatoes. Serve this easy side when dinner needs a little extra flavor.
Why I Love This Recipe
There is a lot to like about a side that needs just a sheet pan and a few finishing touches. The potatoes stay at the center of the dish, while the cheese adds richness in small bursts. Fresh herbs keep each bite bright.
- Crisp and creamy: Browned cut sides contrast with tender potato centers.
- Simple prep: Leave the skins on and cut the potatoes to a similar thickness.
- Bold finish: A modest amount of blue cheese gives the whole pan plenty of flavor.
- Easy to pair: These potatoes fit beside a quick skillet dinner or a weekend roast.
What You’ll Need
- Servings: 6 side-dish servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Oven Temperature: 425°F (220°C)
- Pan: 18×13-inch rimmed sheet pan
- 2 pounds red and yellow baby potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground pepper
- 2 ounces crumbled blue cheese, about 1/2 cup loosely packed
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
Choose potatoes with firm skins and no green patches. A block of blue cheese is easy to crumble into uneven pieces. Use the weight for the cheese when possible, since cup measurements vary with crumble size.
Tools You Need
- 18×13-inch rimmed metal sheet pan
- Large mixing bowl
- Clean kitchen towel
- Chef’s knife and cutting board
- Measuring spoons and kitchen scale
- Spatula and serving bowl
How to Make Herb Roasted Potatoes with Blue Cheese
Give the potatoes room to brown, then add the cheese and fresh herbs at the end.
Step 1: Prepare the Potatoes
Heat the oven to 425°F (220°C) and place a rack in the middle.
Rinse 2 pounds baby potatoes and dry them thoroughly with a clean towel.
Leave the smallest potatoes whole, halve the rest and quarter any larger ones lengthwise into short wedges. Aim for pieces about 1 inch thick or smaller so they cook at a similar rate.
Step 2: Season and Spread
Toss the prepared potatoes with 2 tablespoons olive oil, 1 teaspoon dried dill, 1/2 teaspoon fine salt and 1/4 teaspoon ground pepper in the mixing bowl.
Spread them over an 18×13-inch rimmed sheet pan in a single layer, with the broad cut sides down and small gaps between pieces.
Use a second pan if the potatoes overlap; crowded potatoes take longer to brown.
Step 3: Roast Until Tender
Roast for 15 minutes, then turn the potatoes with a spatula.
Roast for another 10–15 minutes, until the cut faces are deep golden brown and a fork slides easily into the thickest pieces. Allow up to 30 minutes total; size and oven strength affect the timing.
Remove the pan from the oven. Check a whole potato as well as a cut piece before moving on.
Step 4: Add the Cheese and Herbs
Let the potatoes stand on the pan for 1 minute so the cheese will soften without disappearing completely.
Scatter 2 ounces crumbled blue cheese, 2 tablespoons finely chopped chives and 2 tablespoons finely chopped flat-leaf parsley over the potatoes.
Gently turn everything together once or twice, keeping the potato pieces intact and leaving some cheese crumbles visible.
Step 5: Serve
Transfer the finished potatoes to a serving bowl, or serve them straight from the roasting pan. Spoon any softened cheese and herbs left on the pan over the top.
Serve promptly for the best crisp edges. For a full meal, pair with roast chicken and green beans, or grilled steak and a green salad.
Why This Recipe Works (Quick Science)
Dry potato surfaces brown more easily because the oven does not first have to evaporate a layer of rinse water. Oil helps heat reach the cut faces, while space between pieces lets moisture escape. Inside each potato, starch absorbs moisture and softens as it cooks.
Adding blue cheese after roasting keeps its tangy flavor clear and leaves creamy pieces among the potatoes. Chives and parsley go in at the same time so their fresh flavor is not lost during roasting.
Common Mistakes to Avoid
- Leaving the potatoes wet: Dry them before adding oil, especially around the cut sides.
- Using uneven pieces: A large whole potato may still be firm when a tiny half is done.
- Crowding the pan: Spread the potatoes out instead of stacking them.
- Adding cheese too early: Blue cheese can melt onto the pan and brown before the potatoes finish.
- Stirring too much at the end: Fold gently so the tender centers stay inside their skins.
Pro Tips
Let the first cut side brown before turning. If a piece sticks, ease a thin spatula underneath rather than scraping off its crust.
Choose a mild, creamy blue cheese for a gentler finish or a firmer, sharper blue for more punch. Taste the cheese before cooking; especially salty cheese may call for a little less salt on your next batch.
What to Serve With Herb Roasted Potatoes with Blue Cheese
Roast chicken and green beans make a simple dinner with these potatoes. Grilled steak and a crisp green salad also work well. Keep the main dish’s sauce light so the cheese and herbs can stand out.
For a meatless meal, serve with white beans and a tomato salad. The potatoes are a side dish, so add a protein source to make the meal more filling.
Leftovers and Storage
Let leftovers cool briefly, then refrigerate in a covered container within 2 hours. Use within 3–4 days.
Reheat in a single layer at 400°F (200°C) for 10–15 minutes, until heated through. The cheese will melt more as it reheats. A microwave is convenient, but the potato edges will soften.
For easier prep, wash and dry the potatoes and chop the herbs ahead. Keep the herbs chilled in a covered container. Cut the potatoes close to cooking time for the best color and texture.
Macros Information
Estimated per serving, based on 6 servings and all listed ingredients; optional meal pairings are excluded.
- Calories: 190 kcal
- Protein: 5 g
- Carbohydrates: 27 g
- Fat: 7 g
- Saturated Fat: 2 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 340 mg
These values are estimates and vary with potato and cheese brands.
Frequently Asked Questions (FAQ)
Q: Do I need to peel the potatoes?
A: No. Baby potato skins are thin and help the pieces hold their shape. Scrub away dirt before drying them.
Q: Can I use larger potatoes?
A: Yes. Cut them into similar bite-size pieces and check the thickest piece for tenderness. Larger chunks need more time.
Q: Can I use only red or only yellow potatoes?
A: Yes. Either works. Keeping the pieces a similar thickness matters more than mixing colors.
Q: What blue cheese works best?
A: Choose one you enjoy eating on its own. A creamy, mild blue makes a softer finish, while a drier blue leaves more distinct crumbles.
Q: Can I replace the blue cheese?
A: Crumbled feta or goat cheese can work in the same amount. Each gives a different flavor, so the result will be a variation.
Q: Can I use dried herbs instead of fresh?
A: Keep the dried dill as written. Fresh chives and parsley give the finished dish a fresher taste, so they are worth using when available.
Q: Why are my potatoes soft instead of crisp?
A: They may have been wet, crowded or removed before browning. Dry well, leave gaps and look for browned cut faces rather than relying only on the timer.
Q: Can I make this ahead?
A: You can roast the potatoes ahead, reheat them on a sheet pan and add the cheese and fresh herbs just before serving. Freshly roasted potatoes have the best edges.
Q: Does this dish need a sauce?
A: No separate sauce is needed. Olive oil and softened cheese add enough richness while leaving the browned potato surfaces exposed.
Final Thoughts
Herb Roasted Potatoes with Blue Cheese turn a familiar side into something full of texture and flavor. Dry the potatoes well, give them space and save the cheese and fresh herbs for the finish. Leave a comment with what you served alongside them. Happy cooking!