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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
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2
pounds medium Yukon Gold potatoes, not peeled, cut into ½-inch wedges
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3
medium shallots, root end intact, halved lengthwise
Directions
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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.
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