These finger-sized potatoes benefit from covered baking in the oven, making them soft and flavorful, and then achieve the final level of crispness with a quick stint under the broiler. Grating the nutty pecorino before broiling gives the potatoes a touch of creaminess while adding more after is just pure brilliance.
This dish works perfectly with roast chicken but could even work with roast fish.
- 1 ½ pounds fingerling potatoes, scrubbed and sliced lengthwise
- Olive oil
- Dry white wine
- Salt and freshly ground black pepper
- 1-2 sprigs fresh thyme or rosemary, leaves removed and chopped
- Freshly grated Pecorino Romano
Preheat the oven to 350 degrees. In a shallow roasting pan, combine the potatoes with just enough olive oil and wine to coat them (there should not be excess liquid). Season with salt and pepper and add the herbs; mix. Cover tightly and bake in the oven for 20 minutes or until tender. Remove from the oven.
Turn the broiler on high. Uncover and add a layer of grated cheese to the potatoes. Place on the top rack of the oven and cook for 12-15 minutes or until crispy, mixing halfway to ensure even browning. Remove from oven, add another layer of cheese, and serve immediately.