roasted buttery pecorino potatoes

A few easy steps and just about an hour will bring you a perfectly comforting potato side dish. Great with chicken, chops, steak or…eggs!

Ingredients:
2 lbs baby white potatoes

Salt

1/2 stick salted butter (4 tablespoons)

2 tablespoons Locatelli pecorino romano grated cheese (you can absolutely sub grated parmesan for this, but we’re a pecorino romano family)

Instructions:

Preheat oven to 400 degrees.

Cover potatoes with water, salt water generously (about two tablespoons), bring to a boil, and cook until fork tender, about 15-20 minutes.

Drain potatoes and pat dry with paper towels without burning the epidermis off of your hands.

Place a cookie sheet or roasting pan in the oven and melt 4 tablespoons of butter in it.

While the butter melting, slice potatoes into moderately thin, wedges, about 1/2 inch thick. (Work swiftly but carefully, the butter will melt quickly and while a golden brown color is great, you don’t want it to burn!)

Add sliced potatoes to the melted butter. Shake the pan carefully to evenly coat the potatoes.

Cook potatoes for about 30-45 minutes, occasionally shaking the pan, until they begin to brown and crisp.

Immediately sprinkle pecorino romano on them once removed from the oven.

Use a spatula to flip potatoes and evenly coat them with the cheese (the bottoms of most potatoes should be a beautiful brown color.)

Mangia!