Shelly's Recipe

Roasted Potatoes with Herbed Cheese

Category: Potatoes

Yield: 6 to 8 servings

3 pounds assorted fingerling potatoes
3 tablespoons extra-virgin olive oil
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper
6 ounces triple-cream or brie cheese, softened
4 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1/2 teaspoon red pepper flakes
Garnish: parsley and red pepper flakes

1. Preheat oven to 400. Line a baking sheet with parchment paper.

2. Place potatoes on prepared baking sheet. Add olive oil, 1 1/2 teaspoons salt, and pepper, tossing to coat evenly.

3. Bake until potatoes are fork tender, 30 to 40 minutes.

4. In the work bowl of a food processor, combine cheese, butter, chives, parsley, basil, red pepper flakes, and remaining ½ teaspoon salt. Pulse until mixture is well combined.

5. Transfer potatoes to a serving dish, and top with cheese mixture. Garnish with parsley and red pepper flakes, if desired.