Ingredients

• 1 (600 g) bag europe's beat first harvest baby potatoes, frozen
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1 1/2 cups cheddar cheese or 1 1/2 cups swiss cheese, grated
• 1/4 cup blue cheese, crumbled
• 2 green onions, thinly sliced
• 1/4 teaspoon paprika

Instructions

1. In an 8-inch baking dish, toss potatoes with oil, salt and pepper. Roast in a preheated 425F oven for 30 minutes, stirring occasionally, until potatoes are tender and golden. Flatten slightly with a fork.

2. VARIATIONS:

3. ROASTED POTATOES WITH SALSA: In a bowl, combine 1 cup mild- medium salsa, 1/3 cup chopped black olives, 1 cup grated Monterey Jack cheese, 2 chopped green onions and 3 tablespoons chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes, and top with 3/4 cup crumbled tortilla chips. Return to oven to cook for 8 minutes, or until top is bubbly.

4. ROASTED POTATOES WITH ROSEMARY AND LEMON; Remove roasted potatoes from oven. Toss with 2 tablespoons chopped fresh rosemary (or 1 teaspoons dried), and 2 tablespoons lemon juice.

5. TIPS: Potatoes can be roasted, flattened, and cooled three to four hours earlier or covered and refrigerated overnight, Top with selected toppings just before final cooking, adding an extra 8-10 minutes to heat through.