Pecorino Romano and Garlic Roasted Fingerling Potatoes Recipe

Ingredients:

• 2 pounds fingerling potatoes, scrubbed clean
• 2 cloves garlic, minced
• 1/2 pound provolone cheese, shredded
• 1/4 pound pecorino romano cheese, shredded
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• OPTIONAL:
• Chopped chives

Directions:

1. Preheat oven to 375°F.
2. Slice potatoes in half lengthwise.
3. In a large mixing bowl, combine potatoes with garlic, both cheeses, olive oil, salt, and pepper. Toss gently until potatoes are well coated.
4. Line two sheet pans with parchment paper. Pour potatoes onto pans in a single layer and place in oven. Stir after 15 minutes. Cook until potatoes are golden brown and tender when pierced with a fork, approximately 30 minutes total.
5. Garnish with chopped chives, if desired.
6. Cook's Tip:
7. For herb roasted potatoes, use 1/4 cup chopped herbs (such as rosemary, thyme and parsley) instead of cheese.