I’ve never met a potato I didn’t like. My weakness is crispy and salty – I just can’t stop! Which is why I avoid them as much as possible. Until now!

This Cheesy Roasted Potato recipe has been a game changer. There’s no deep frying and, in fact, there’s no oil except for the slight smear on the baking sheet to prevent sticking.

NOTE: Use a firm potato such as Yukon Gold or a red variety. Russets do NOT work well – they become too mushy.

CHEESY ROASTED POTATOES

• 3 lbs (1/2 kg) Yukon Gold or other firm potato
• 2 quarts (1 kg) water
• 1/2 tsp baking soda
• 2 T kosher salt (or 2 tsp table salt)
• 4 bay leafs
• 1 T whole black peppercorns
• 6 cloves garlic, slightly crushed
• 1/2 tsp dried thyme
• 42g (3 T ) butter, melted
• 30g (1/3 cup) (2 oz) Pecorino/Romano cheese
• 1 T kosher salt (OR 1 tsp table salt)
• 1/2 tsp black ground pepper

The first thing to do is prepare and assemble the ingredients:

1. Preheat oven to 400°F (204° cm), fan off; OR 450°F (230° cm), fan on.
2. Wash and cut potatoes into 3 cm (1.25″) wedges, leaving peel ON.
3. Into 1 or 2 tea ball infusers (or cheesecloth) put the bay leafs, peppercorns, garlic, and thyme.
4. Put the Pecorino in a small bowl.
5. Put the butter in a small saucepan, ready for melting.
6. Prepare a large, rimmed baking sheet by VERY lightly smearing it with vegetable oil.

Into a large pot, put the 2 quarts (1 kg) water, the tea ball infusers, baking soda, and 2 T kosher salt.

Bring water to a full boil and drop in potato wedges. Cook until potatoes can be easily pierced with a knife – about 10 minutes.

Drain potatoes in a strainer and discard the contents from the tea ball infuser.

Empty potatoes into a large bowl. Melt the butter. Pour the butter, Pecorino, salt, and ground pepper into the potatoes. With a large spoon, vigorously stir all for 30 seconds. The idea is to slightly break down the potatoes but not mash them – we still want the wedges whole.

Tip potatoes onto a large, rimmed, very lightly oiled baking sheet. Spread potatoes out evenly, avoiding overlap.

Bake at 400°F with fan or 204° C without fan for 20 minutes. (I prefer using the fan.)

After 20 minutes, flip them to brown both sides. Cook for another 20 minutes, until golden brown. Remove from oven and let potatoes sit on baking sheet for 5 minutes before transferring to a serving bowl.

Serve immediately. Leftovers can be reheated and recrisped at 350°F (180°C) for 5-10 minutes.