- 1 tablespoon olive oil
- 1 pound fingerling potatoes, halved lengthwise
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- 1 1/2 teaspoons all-purpose flour
- 1 ounce blue cheese
- 2 tablespoons toasted chopped walnuts
- 2 teaspoons parsley
- calories 178
- fat 8.7 g
- satfat 2.4 g
- sodium 279 mg
How to Make It
Heat a skillet over medium-high. Add oil and potatoes; cook 6 minutes. Cover, reduce heat to medium, and cook 6 minutes. Sprinkle potatoes with salt.
Combine milk and flour in a saucepan, stirring; bring to a boil. Cook 1 minute. Add blue cheese. Cook 1 minute. Top potatoes with sauce, walnuts, and parsley.