Crispy Fingerling Potatoes with Pecorino
INGREDIENTS
·
1 ½
pounds fingerling potatoes, scrubbed and sliced lengthwise
·
Olive
oil
·
Dry
white wine
·
Salt
and freshly ground black pepper
·
1-2
sprigs fresh thyme or rosemary, leaves removed and chopped
·
Freshly
grated Pecorino Romano
DIRECTIONS
Preheat the oven to 350 degrees. In a
shallow roasting pan, combine the potatoes with just enough olive oil
and wine to coat them (there should not be excess liquid). Season with salt and
pepper and add the herbs; mix. Cover tightly and bake in the oven for 20
minutes or until tender. Remove from the oven.
Turn the broiler on high. Uncover and add a
layer of grated cheese to the potatoes. Place on the top rack of the oven and
cook for 12-15 minutes or until crispy, mixing halfway to ensure even browning.
Remove from oven, add another layer of cheese, and serve immediately.
from the blog "The Daily Meal"


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