Blue Cheese Oven Fries
2 pounds russet potatoes, unpeeled, washed
4 tbsp. butter
s.a.l.t. sisters Santiago EVOO
1 tbsp. s.a.l.t. sisters Applewood Smoked Sea Salt
Blue Cheese Sauce, recipe below
Cut potatoes into 1/2 inch thick slices or cut into wedges about the same thickness. Let stand in large bowl of cold water at least 15 minutes, can be prepared 3 hours ahead.
Preheat oven to 425 degrees. Drain potatoes and pat dry on paper towels. Place butter in 10x15-inch jellyroll pan. Place pan in oven until butter melts, remove, then add the potatoes. Drizzle with olive oil, sprinkle with the smoked sea salt, toss until potatoes are thoroughly coated, spread into even layer, bake 20 minutes. Turn potatoes with large spatula. Return to oven and continue baking until potatoes are tender, crusty and golden brown, about 10-15 minutes. Serve immediately with Blue Cheese Sauce.
As an alternative, take potatoes out of the oven 5 minutes early, pour blue cheese sauce over the potatoes and put back into the oven for the additional 5 minutes.
Blue Cheese Sauce
1 cup mayonnaise
1/2 cup crumbled Maytag or other blue cheese (about 3 ounces)
1/2 cup half and half
1/4 cup sour cream
1 tbsp. freshly squeezed lemon juice
1/4 tsp. Worcestershire sauce
1/2 tsp. s.a.l.t. sisters Pink Himalayan Mineral Salt, fine freshly ground black pepper
Combine all ingredients in a medium size saucepan. Heat thoroughly until warm and bubbly.