Roast Fingerling Potatoes & Mushrooms With Stilton - cooking recipe

Ingredients

1 1/2 lbs fingerling potatoes, scrubbed
8 ounces cremini mushrooms, trimmed and cut in half
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
black pepper, freshly ground, to taste
1 ounce Stilton cheese

Preparation

Preheat oven to 400 F (200 C).
Cut any very long potatoes in half crosswise or thick ones in half lengthwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil.
Sread into a shallow 8 cup (2-L) baking dish.
Cover with foil and roast for 20 minutes until liquid is released from mushrooms. Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned.
Transfer to a warmed serving dish. Crumble Stilton overtop and let stand for 1 minute until melted. Serve immediately.