1 lb thin-skinned baby potatoes, halved
1 1/2 t. Olive Oil
1/4 t. freshly ground Pepper
1/8 t. Salt
1/2 C. coarsely chopped Walnuts
2 oz. crumbled Bleu Cheese
2 Scallions, thinly sliced
Preheat oven to 425. Coat a 9×9 baking dish with cooking spray or line with parchment paper. Place the potatoes in the prepared dish and toss with the oil, pepper, and salt. Turn cut side down in the pan. Roast for 30 to 35 minutes or until very tender and lightly golden on the underside.
Meanwhile, put the walnuts in a small baking pan or skillet and place in the oven to toast for 6 to 8 minutes. Tip into a bowl and let cool. Add the bleu cheese and scallions and crumble with your fingers.
When the potatoes are done, turn them over and sprinkle evenly with the walnut mixture. Bake for 5 minutes longer or until the cheese is melted.