Pecorino Romano and Garlic Roasted Fingerling Potatoes
Serves 8
Ingredients
- 2 pounds fingerling potatoes (scrubbed clean)
- 2 cloves garlic (minced)
- 1/2 pound provolone cheese (shredded)
- 1/4 pound pecorino romano cheese (shredded)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Optional Ingredients
- Chopped chives
Directions
- Preheat oven to 375°F.
- Slice potatoes in half lengthwise.
- In a large mixing bowl, combine potatoes with garlic, both cheeses, olive oil, salt, and pepper. Toss gently until potatoes are well coated.
- Line two sheet pans with parchment paper. Pour potatoes onto pans in a single layer and place in oven. Stir after 15 minutes. Cook until potatoes are golden brown and tender when pierced with a fork, approximately 30 minutes total.
- Garnish with chopped chives, if desired.
Cook Tips
For herb roasted potatoes, use 1/4 cup chopped herbs (such as rosemary, thyme and parsley) instead of cheese.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 280
- Fat: 16.0 g
- Saturated Fat: 8.0 g
- Trans Fat: 0.0 g
- Cholesterol: 30.0 mg
- Sodium: 660.0 mg
- Carbohydrates: 21.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 13.0 g