Roasted Potatoes with Pecorino and Black Pepper

Humble potatoes meet the bold flavours of Pecorino and Black Pepper giving such a crispy tangy taste experience.

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

Medium-large potatoes not peeled, 4
60 g of Pecorino cheese, grated
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.

Cut potatoes into bite-sized chunks.

For a crispier roast consider soaking the chunks in a bowl full of cold water for 30 minutes to remove the excess starch. After soaking, drain and pat the potatoes dry with paper towel before roasting.

In a fairly large bowl, place the potato chunks, add a generous amount of EVOO, toss to coat them, add grated Pecorino cheese, a heaping handful of freshly ground black pepper with a pinch of salt. Mix everything together with your hands until the potato chunks are evenly coated.

Grease a baking tray or line it with parchment paper.

Arrange the potato chunks evenly in a single layer on the baking tray, drizzle with a little EVOO, bake in the preheated oven about 25-30 mins or until golden brown.