Parmesan Potatoes

1 hour


  • 2 pounds Baby Yukon Gold potatoes cut in half
  • 1 pint grape tomatoes cut in half
  • 2 large shallots sliced
  • 6 peeled cloves of garlic
  • 1 cup Pecorino Romano
  • ½ cup extra virgin olive oil
  • 1 bunch parsley chopped
  • 1 sprig rosemary chopped fine
  • 2 tablespoons salt
  • 1 teaspoon black pepper


Blanch potatoes in boiling water until slightly soft, approximately 15 minutes.

Remove potatoes from water and toss with ¼ cup olive oil salt and pepper.

Place potatoes on papered sheet tray and place into 425° preheated oven. Roast for 20 minutes or until golden brown.

Remove from oven, toss with Pecorino Romano and place back in oven for 5 more minutes so cheese becomes crispy.

On a separate papered sheet tray place tomatoes, sliced shallots and peeled garlic. Drizzle with remaining olive oil and roast for 10-15 minutes.

Toss roasted potatoes and tomatoes together. Garnish with chopped parsley and rosemary.