- 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.