Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

And speaking of carbs…

Oh how I miss potatoes, I adore them, their creaminess, their texture, their versatility.

What follows is my favorite recipe for potatoes, I love them crispy and cheesy, this version works well in any number of situations.

Roasted Red Potatoes with Pecorino Romano


2lbs red pototoes cut into quarters
3 TBSP Olive oil
Juice of 1 lemon
1 tsp kosher salt
1 tsp fresh black pepper
1-2 tsp fresh thyme leaves
1 chunk of pecorino romano


Chef’s Knife
mixing bowl
baking sheet
Cheese grater (small grate)


Pre-heat oven to 400F.

Put cut potatoes in bowl and toss with olive oil and lemon juice. Spread on baking sheet cut side up. Sprinkle with salt, pepper & thyme. Grate cheese over potatoes until well covered (2 ounces or so).

Bake 30-40 minutes until potatoes and cheese are golden. Remove from oven and let sit for a few minutes so the cheese can set up on the potatoes.