Gorgonzola & Honey Roasted Potatoes

An interesting, yet classic, Italian combination of sweet and savory.

1½ pounds fingerling, or other small new potato
2 tablespoons olive oil
2 sprigs fresh rosemary, leaves stripped from stems and chopped
¼ cup gorgonzola dolce cheese
2 tablespoons honey
Sea salt and fresh ground pepper, to taste

1. Preheat the oven to 375°. Cut fingerlings in half lengthwise, if on the larger side. Then in a large bowl, toss the fingerlings in oil, add salt and pepper to taste, and the rosemary.

2. Place onto a baking sheet and roast in the oven for 45 minutes, turning potatoes half way through. Potatoes should turn a nice shade of brown and be fork tender. Remove from the oven and put the roasted potatoes on a serving platter, then add the gorgonzola on top in bite-size pieces and drizzle with the honey.

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