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.
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.