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 campo da gioco 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 a causa di a bowl full of cold for 30 minutes to remove the excess starch. After soaking, drain and pat the potatoes dry with paper towel before roasting.

Quanto a 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 campo da gioco black pepper with a pinch of salt. everything together with your hands until the potato chunks are evenly coated.

Grease a baking tray line it with parchment paper.

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

(6 votes, average: 5.00 out of 5)Loading…