Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Roasted Potatoes with Gouda and Thyme
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.
4 to 6
Servings
45 minutes
15 minutes active
Ingredients
-
2
pounds medium Yukon Gold potatoes, not peeled, cut into ½-inch wedges
-
3
medium shallots, root end intact, halved lengthwise
Directions
-
01Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the potatoes, shallots, garlic, oil, and ½ teaspoon each salt and pepper, then distribute in an even layer. Roast until the potatoes begin to soften, about 20 minutes. Meanwhile, in a small bowl, toss together the cheese and thyme; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
December 14, 2023
Perhaps I Will Eat Only This
Look. Maybe not the most mind-blowing or impressive thing I'll ever make, but it certainly hits all of my comfort buttons. Used 4oz+ shallots and, for simplicity's sake, a 6oz wedge of manchego.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
