Contorni: Veggies, Salads, Potatoes

Roast Potatoes with Pepper and Pecorino cheese

A tasty side dish to accompany any type of meat or vegetable or just to enjoy as they are. Either way, the outcome is crisp and very aromatic.


Serves 2-3, Preparation 20 mins, Cooking approx. 30 mins

  • Medium-large potatoes, 4
  • about 60 g grated Pecorino cheese
  • a generous handful of ground black pepper
  • a pinch of salt
  • EVOO – Extra Virgin Olive Oil, 4 tablespoons

Method

Preheat oven to 180 °C / 350 F / Gas 4.

Rinse and dry the potatoes but do not peel them, cut them into bite-sized chunks.

If you prefer to remove the starch from the potatoes, you can also put the chunks in a bowl full of cold water for half an hour.

In a fairly large bowl put a glug of EVOO, add the potato pieces and stir, then pour over the grated Pecorino cheese, a heaping handful of ground black pepper and a pinch of salt, mix with your hands making the Pecorino adhere well to the potato pieces.

Generously grease a baking tray with oil to prevent the potatoes from sticking to the bottom of the tray. Otherwise you can use baking paper.

Tip the chunks into it, distribute them evenly and drizzle with more oil, then bake in a preheated oven for about a half an hour.
Every now and then, however, open the oven and toss the potatoes.
When they are near the end of cooking, place them under the oven grill for a few minutes.

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