From Blue Apron. These potatoes accompanied Broccoli & White Bean Burgers–I know, they sound way too healthy. I was not overly excited by the idea of such burgers and delayed making this dinner until the following week. In fact the burgers were pretty good, especially accompanied by garlic aioli with sweet piquante peppers. But the potatoes, oh, the potatoes. Whatever your entrée, you can bet these potatoes will be the star of your dinner.
Serves 6 (or 4 if you don’t want any fighting).
3 russet potatoes
6 ounces Fontina cheese
2 garlic cloves
Heat oven to 475ºF. Wash potatoes, no need to peel them. Halve the potatoes lengthwise. Cut them crosswise into 1/4-inch-thick pieces.
Grate the cheese, discarding any rind.
Peel the garlic, mince it and smash with the side of your knife until it resembles a paste. Don’t worry too much about this step.
Line a sheet pan with aluminum foil. Place the potato slices on the foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single even layer and roast in oven about 25 minutes, until browned and tender when pierced with a fork. Remove from oven, leaving the oven on.
In a bowl, combine the grated cheese and garlic paste. Carefully top the roasted potato slices with the cheese mixture. Return to the oven and bake about 5 minutes more, until the cheese is melted and lightly browned. Remove from oven and serve.