3 pounds red potatoes, cubed
4 Tbsp bleu cheese
2 tsp minced fresh rosemary
3 to 4 Tbsp olive oil
4 Tbsp minced fresh parsley
dashes of salt, pepper and Hungarian paprika or cayenne
Cook the potatoes 10 minutes in a pot of rapidly boiling water. Drain. Toss potatoes with with olive oil, rosemary, parsley and salt.
Place potatoes on an ungreased baking sheet. Sprinkle Hungarian paprika or cayenne and crumbled blue cheese on potatoes.
Place potatoes in oven on top rack and broil until lightly browned.
Serves 10 to 12.
