- 1 pound small red-skinned potatoes or other nice small potato
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- About 3 ounces meltable cheese, cut into thick slices
Heat the oven to 425°. Cut the potatoes into 1-inch cubes and pile onto a rimmed baking sheet. Add the olive oil and season generously with salt and pepper. Toss the potatoes with your hands to coat them evenly and then spread them in an even layer on the baking sheet.
Roast until tender, turning with a spatula once or twice during cooking, 20 to 25 minutes. When they're cooked, scooch them together in the center of the baking sheet and lay the sliced cheese over the potatoes in 1 layer.
Put the baking sheet back in the oven and continue cooking until the cheese is just melted, 4 to 6 minutes. Slide everything onto a serving platter and serve right away.
*Cook's Tip: This dish is reminiscent of the Swiss dish called raclette, which is melted cheese served with bread or potatoes and condiments such as capers and tangy pickles called cornichons. To get the same cheesy-tangy appeal, chop some cornichons or other sour pickles, and sprinkle them and some capers over the cheese just before serving.
Reprinted with permission from Fresh Food Nation: Simple Seasonal Recipes from America's Farmers by Martha Holmberg (Taunton Press, 2013).