Rosemary-Blue Cheese Potatoes

Yield:	6 Servings
Categories:	Vegetables, Potatoes

1 1/2	lb	Red potatoes; cut in 1/2" cubes
2	tb	Butter
2	tb	Blue cheese
1	ts	Minced fresh rosemary
2	tb	Minced fresh parsley
1	ds	Salt; pepper, and cayenne

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