Roasted Potatoes and Rush Creek Reserve
Rush Creek Reserve is our favorite festive treat. Made by Andy Hatch at Uplands Dairy in Dodgeville, Wisconsin. It is creamy and rich wrapped in birch bark and so holds together well when gently warmed in the oven along with the potatoes.
Ingredients
2 lbs fingerling potatoes, halved
3 sprigs rosemary
1 lemon and 1 orange, zested
1 wheel Rush Creek Reserve or other bloomy rind cheese
Method
- Heat oven to 400F
- Toss the potatoes, rosemary, and citrus zest with a hefty glug of olive oil, salt and black pepper
- Transfer to a baking sheet and roast until tender and caramelized
- Meanwhile, cut the top off the cheese exposing the creamy interior but keeping the sides intact
- Remove from the potatoes from the oven and nestle the cheese in the center of the tray
- Return to the oven for 5-10 minutes to soften and then serve so that the potatoes can be dipped in the cheese
