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Roasted Potatoes with Gouda and Thyme

Roasted Potatoes with Gouda and Thyme

By Rose HattabaughOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Cheese baked until crisp enhances a simple roast of potatoes and shallots, adding texture and savory richness. Aged Gouda has rich, nutty, butterscotchy notes; manchego is similarly nutty but with some tanginess and subtle sharpness. Both are delicious here, so use whichever you favor. A sturdy wide metal spatula is the best way to get all the crispy, cheesy bits off of the baking sheet and onto your serving platter. Serve with a roast, steaks, chops, chicken or sausages.

Ingredients
  • 2

    pounds medium Yukon Gold potatoes, not peeled, cut into ½-inch wedges

  • 3

    medium shallots, root end intact, halved lengthwise

  • 6

    medium garlic cloves, peeled and halved lengthwise

  • ⅓

    cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 4

    ounces aged Gouda OR manchego cheese, finely grated (2 cups)

  • 1

    tablespoon fresh thyme, chopped

Step 1

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the potatoes, shallots, garlic, oil, and ½ teaspoon each salt and pepper, then distribute in an even layer. Roast until the potatoes begin to soften, about 20 minutes. Meanwhile, in a small bowl, toss together the cheese and thyme; set aside.

Step 2

Remove the baking sheet from the oven. Sprinkle half of the cheese mixture over the vegetables, then, using a wide metal spatula, scrape up and turn the vegetables while incorporating the cheese; redistribute in an even layer. Evenly sprinkle on the remaining cheese mixture. Roast until the potatoes are well browned and tender and the cheese has crisped, another 10 to 15 minutes. Taste and season with salt and pepper. Using the spatula, transfer the vegetables to a platter.

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