Roasted Potatoes with Herbed Cheese

By kimvess

Ingredients

• 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

Details

Servings 6
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

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



2. Place potatoes on prepared baking sheet. Add olive oil, 1½ 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.