1 1/2 pounds red potatoes; cut in 1/2 inch cubes
2 tablespoons butter
2 tablespoons blue cheese
1 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
1 dash salt, pepper and cayenne

Heat oven to 375°F. Cook the potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside. Melt butter, add blue cheese and rosemary. Combine partially cooked potatoes and butter mixture and place on an ungreased baking sheet. Bake 20-25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper and cayenne. Mix well.