Roasted Baby Potatoes with Blue Cheese and Creme Fraiche

Roasted Baby Potatoes with Blue Cheese and Creme Fraiche
(makes 20 appetizers)
(From Gourmet Game Night: All-Edibles Cookbook)

Ingredients:
10 baby red potatoes, scrubbed and dry
Olive oil
S&P
Blue cheese
Creme Fraiche (recipe for homemade Creme Fraiche)
Chopped Chives

Directions:

1. Preheat oven to 400. Cut the potatoes in half. If they wobble, cut a thin slice on the bottom edge to even them out. In a large bowl, drizzle the potatoes with olive oil, s&p.

2. Cut side up, roast in the oven for 25 minutes. Remove from oven, make an "X" with a knife in the center of each potato and sprinkle Blue cheese on each half. Roast another 5 minutes. Set aside to cool slightly.

3. When the potatoes are just warm, plop a dollop of Creme Fraiche on top and sprinkle with chives.