Roasted Crispy Cheese Potatoes
Inspired by a similar recipe from my Grandma Shaffer.
- 12 medium size Yukon Gold potatoes, peeled
- 1 stick (1/4 of a pound) of unsalted butter
- 1 cup (more or less to taste) finely grated Parmesan, Romano or Asiago cheese
- salt and pepper to taste
Lay an unwrapped stick of butter on a rimmed half-sheet pan in the oven. Turn oven on and begin preheating to 425°F.
Cut potatoes in half lengthwise. Lay potato halves, cut side down, on cutting board and cut each half into 4 to 6 roughly equal pieces. Repeat with the remaining potatoes.
Check the pan in the oven. Butter should be melted but not burned. If there are areas that are starting to brown lightly you’re fine! Remove pan from oven when butter is almost fully melted. Sprinkle grated cheese evenly over melted butter, sprinkle with salt and pepper to taste. Arrange potato pieces over the cheese and butter. Return pan to the oven and bake at 425°F for 30-45 minutes, depending on how crisp and brown you like them.
Remove pan from oven when the potatoes reach desired color and transfer to a serving dish.