Roasted Cheesy Potatoes - cooking recipe

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

Preparation

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.
VARIATIONS:
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.
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.
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.