Blue fries with herbs, gorgonzola sauce a guilty pleasure

(Crispy herbs and garlic top these fried potatoes punctuated with a gogonzola sauce)

The blight that ravaged my tomatoes didn't bother the potatoes this season, so I'm grateful for a bounty of beautiful spuds in shades of red, yellow and blue.
There are so many recipes to use with potatoes, and this one is a guilty pleasure — fried potatoes with fresh herbs and garlic with a side of gorgonzola sauce — oh, my!



I used blue potatoes for this recipe, but any kind will do. I had saved some of them from last season when I found them at the farmers market in Poughkeepsie. I'm not sure if they are the All Blue or Adirondack Blue variety, but they were good keepers and grew beautifully in the garden with stunning blue flowers and tall green stems. Blue potatoes are also loaded with phytochemicals known as anthocyanins, which like blueberries, pomegranates and other "blue" foods, are packed with antioxidants, which are known to fight cancer and promote good health.
I thought the blue potatoes with the blue cheese sauce would make a wonderful combination, and it certainly did.

I don't often fry potatoes, opting to roast them instead. Roasting uses a lot less oil, but once in a while, it's a treat to have these, especially with the fresh herbs and garlic slivers that are tossed in toward the end; they add a heady flavor to a crisp fry that is worth the indulgence.

The gorgonzola sauce is sublime, and would work well as a dip for other vegetables or as a spread on crackers or bread.



Here's a peek at this year's potato harvest.
These are the French Fingerlings that are pink-skinned with a bicolor flesh. A few All Reds and Yukon Golds are mixed in with them in the wheelbarrow.



The blues are drying on the picnic table with some of the Yukon Golds and All Reds. I was worried about all the rain this season and thought the potatoes would rot in the ground, but they survived. I've got them airing on a table in the garage for a while to make sure there are no wet spots before storing them inside.


There is really nothing quite like digging fresh potatoes. I've always liked playing in the dirt, so uncovering these beauties is like unearthing a culinary present. If you don't have them growing in your own garden, buy some fresh potatoes from your local farmers market. The taste is worth it.

Potatoes really don't take much space to grow. If you have a garden, plan on growing some next season or put some in the ground now for an early harvest next year. Mulch them well in the fall. Potatoes can also be grown in whiskey barrels or other containers. I knew a gardener who grew some in the city for a community project in old tires on top of asphalt. He used a combination of good dirt, compost and plenty of straw for mulch, and got an impressive yield out of this innovative growing system.

So back to the recipe, which makes a great appetizer or side for a veggie burger and salad. Believe me, it's hard to stop eating these taters once you get a taste.

Fried Potatoes with Fresh Herbs, Garlic and Gorgonzola Sauce

For the potatoes:

Cut about six potatoes into lengths and let soak in a bowl of water while you gather some fresh herbs, such as sage leaves, rosemary and parsley, and slice some fresh garlic into thin slivers.
Drain the potatoes and pat dry; heat a combination of canola or vegetable oil with a bit of olive oil in a deep skillet to cover.
Fry the potatoes until a light golden brown on both sides (about five minutes) and toss in the herbs and garlic toward the end.
Drain on a brown paper bag and salt and pepper them immediately.

(The gorgonzola sauce is great with roasted tattoo potatoes)

For the gorgonzola sauce:

1. 2 large shallots, minced
2. 3 tablespoons olive oil
3. 1/2 cup crumbled domestic gorgonzola (I use Stella)
4. 1 tablespoon fresh parsley, minced
5. 1 tablespoon fresh chives, chopped
6. 1 pint heavy cream
7. Chopped cherry tomatoes for garnish

• Heat the oil in a skillet on medium-high heat and add the shallots.
• Saute until they start to sweat.
• Add the herbs; lower the heat.
• Add the gorgonzola and stir in the cream.
• Keep stirring and watch the heat level until the cheese is melted.
• Season with a little freshly ground pepper.
• Pour the sauce into a small bowl and top with some diced cherry tomatoes (use a combination of red and yellow for a nice finish).