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
Ingredients
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
Equipment:
Chef’s Knife
mixing bowl
baking sheet
Cheese grater (small grate)
Method:
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.
Serve.
