Roasted Reds With Peppers And Capers

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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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