Roasted Romano Red Potatoes

Roasted Romano Red Potatoes
Contributor
Roasted Romano Red Potatoes
Whitney Wasson
Roasted Romano Red Potatoes

Romano cheese is one of the world’s oldest cheeses. This traditional Italian sheep’s milk cheese, named after the city of Rome, is slightly sharper, saltier and dryer than Parmesan. There are different types of Romano cheese; my Romano of choice is pecorino. Roasted Romano red potatoes are incredibly simple to prepare, yet they make an elegant accompaniment to meat, chicken, and fish. — Kerry Dunnington, Tasting the Seasons.

8
Servings
133
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Tablespoons  olive oil
  • medium red potatoes, unpeeled and quartered
  • 1  Cup  fresh grated pecorino Romano cheese

Directions

Preheat the oven to 400 degrees F.

Pour the olive oil in a small, shallow bowl. Dip each of the two cut sides of the quartered potatoes in the olive oil, then dip the same two sides in the Romano cheese. Place the potatoes on a parchment-lined, rimmed baking sheet and bake for 35 to 40 minutes, or until fork-tender and lightly browned. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
10g
42%
Cholesterol
22mg
7%
Protein
5g
11%
Vitamin A, RAE
40µg
6%
Vitamin B-12
1µg
42%
Calcium, Ca
277mg
28%
Choline, total
5mg
1%
Folate, total
3µg
1%
Magnesium, Mg
10mg
3%
Phosphorus, P
182mg
26%
Selenium, Se
4µg
7%
Sodium, Na
382mg
25%
Water
13g
0%
Zinc, Zn
1mg
13%

Red Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Red Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

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