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Roasted Potatoes with Gouda and Thyme
45 minutes 15 minutes active
Cheese baked until crisp enhances a simple roast of potatoes and shallots, adding texture and savory richness. Aged Gouda has rich, nutty, butterscotchy notes; manchego is similarly nutty but with some tanginess and subtle sharpness. Both are delicious here, so use whichever you favor. A sturdy wide metal spatula is the best way to get all the crispy, cheesy bits off of the baking sheet and onto your serving platter. Serve with a roast, steaks, chops, chicken or sausages.
pounds medium Yukon Gold potatoes, not peeled, cut into ½-inch wedges
medium shallots, root end intact, halved lengthwise