Name: Roasted Fingerling Potatoes with Pecorino and Black Pepper
Total time: 1 h
Ingredients: 2 pounds fingerling potatoes , unpeeled; 3 tablespoons vegetable oil; 2 teaspoons pepper; 1/2 teaspoon table salt; 1/4 cup grated Pecorino Romano cheese , divided

Why This Recipe Works

For creamy, tender roasted fingerlings, we tossed the potatoes with oil and arranged them in a 13 by 9-inch metal baking pan, where they fit snugly in a single layer. Covering the pan with foil to start helped the potatoes steam instead of drying out in the hot oven. Removing the foil and letting the potatoes finish roasting uncovered allowed them to brown for more flavor. Shaking the pan halfway through roasting ensured that the browning was even. Tossing the hot potatoes with grated Pecorino Romano cheese after cooking allowed the cheese to cling nicely.

Before You Begin

If using a glass or ceramic baking dish, increase the roasting time in step 1 by 5 minutes. This recipe can easily be doubled; roast the potatoes in two 13 by 9-inch baking pans on the same oven rack.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. In 13 by 9-inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminum foil. Transfer pan to oven and roast for 15 minutes.

Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.

Transfer potatoes and any oil to bowl. Add pepper and salt and toss to combine. Add 2 tablespoons Pecorino and toss until evenly coated. Transfer potatoes to platter and sprinkle with remaining 2 tablespoons Pecorino. Let cool for 5 minutes before serving.