Roasted Potatoes With Gorgonzola Cheese Sauce - cooking recipe

Ingredients

Roasted Potatoes
8 -10 potatoes (I use red potatoes with the skin on)
4 garlic cloves (I use jarred and more is a good thing)
1/2 cup olive oil
1 tablespoon oregano
1 1/2 lemon, juice of
coarse salt (to taste)
coarse black pepper (to taste)
Sauce
4 cups heavy cream
4 ounces crumbled gorgonzola (not dolce)
4 tablespoons grated parmesan cheese (to thicken)
ground pepper (do not add any salt)
4 tablespoons chopped parsley

Preparation

Boil the potatoes whole until they are just tender. (Let them cool).
Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
Preheat oven to 425\u00b0F.
Cut potatoes into nice size wedges.
Put potatoes into a large bowl and add all the other ingredients.
Toss lightly to coat evenly with the oil mixture.
Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.