Ingredients For the Potatoes:

3 pounds fingerling potatoes, sliced in half lengthwise

2 tablespoons olive oil

2 teaspoons granulated onion

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 ounces Kerrygold

Blarney Cheese

, grated

For the Herb Oil:

1/2 cup flat leaf parsley, chopped finely

1 teaspoon fresh thyme leaves, roughly chopped

1 teaspoon fresh rosemary leaves freshly chopped

1 large garlic clove, minced

¼ teaspoon kosher salt

Pinch of black pepper

3-4 tablespoons extra virgin olive oil

Instructions:

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, combine the sliced fingerling potatoes, olive oil, granulated onion, kosher salt, and black pepper. Mix well to ensure that all of the potatoes are coated with the olive oil.
  3. Pour the potatoes out onto the baking sheet, and arrange them in an even single layer, cut side down. Roast for 25 minutes until softened and slightly golden brown.
  4. Remove the pan from the oven, and use a flat metal spatula to transfer the potatoes to a large plate. Sprinkle all of the grated Kerrygold Blarney cheese into an even layer on the baking sheet.
  5. Add the potatoes back to the pan, cut side down, on top of the Kerrygold Blarney cheese. Roast for another 10-15 minutes until the cheese has melted and crisped up.
  6. Meanwhile, make the herb and garlic oil. In a small bowl, combine the parsley, thyme, rosemary, garlic, salt, pepper, and olive oil. Whisk to combine.
  7. Remove the potatoes from the oven, flip over ½ of them, revealing the crispy cheesy edges. Generously drizzle the herb oil on top, and top with flaky salt. Serve immediately.

Recipe by Lion’s Bread.