Roasted Reds with Peppers and Capers
Ingredients
- 2 pounds red potatoes (about 8 medium)
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1/4 cup thinly sliced shallot rings
- 1/4 cup 1/2-inch diced roasted red bell peppers
- 1 tablespoon capers, drained and chopped
- 1/2 cup Gorgonzola or best quality blue cheese, crumbled
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