February 9, 2019
1 ½ pounds small Yukon Gold potatoes, scrubbed (about 6 or 8)
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
½ cup freshly grated Pecorino Romano cheese
1 tablespoon coarsely ground black pepper
2 tablespoons extra virgin olive oil
1.Preheat the oven to 400 degrees F. Put the potatoes in a large bowl, add the vegetable oil and a liberal amount of salt and mix until combined.
2. Transfer the potatoes to a large baking sheet in an even layer and roast, turning halfway through, until golden brown and a skewer inserted into the center meets with no resistance, about 35 to 50 minutes depending on the size of the potatoes.
3. Remove the potatoes from the oven and place the sheet pan on a baking rack or heat-proof surface. Using the bottom of a small pan, gently press down on the potatoes to flatten each one to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
4. Sprinkle half of the cheese and the pepper over the top of the potatoes, return the pan to the oven and roast for 10 minutes longer until slightly crispy. Remove from the oven, add the remaining cheese and drizzle with the olive oil. Let rest 5 minutes before removing them with a metal spatula from the sheet pan and transferring to a platter.