It midnight–past midnight. And I was checking email when I found this picture on my desk top. It’s from a Lazy Gourmet piece I did a few weeks ago for the Globe. OK, I may not make at 1 am in the morning but I am seriously thinking I might make it tomorrow night for some girlfriends coming over. YUM.
Red fingerling potatoes (four to five per person)
Normandy butter (about a teaspoon, melted, per serving)
Fleur de Sel
Roquefort (about 100 g, crumbled)
Try to find red-skinned fingerling potatoes – they add a burst of colour to the plate. Allow for four to five whole fingerlings per person and drop them into a pot of salted cold water, then bring to a simmer. Cook until fork tender and drain. Cut in half lengthwise and arrange on a platter. Drizzle with enough melted Normandy butter to flavour each wedge (about a teaspoon per serving) and sprinkle with Fleur de Sel. Crumble room temperature Roquefort over the dish (about 100g for four people, adjust to your own cheesy taste). Serve immediately.