Cacio E Pepe Roasted Potato Salad

• 2 pounds medium-size red potatoes (about 9)
• 1 teaspoon kosher salt
• 6 tablespoons extra-virgin olive oil, divided
• 1 tablespoon white wine vinegar
• 1 1/2 teaspoon black pepper
• 1/2 teaspoon Dijon mustard
• 1 ounce Pecorino Romano cheese, grated (about 1/4 cup)
• 1/4 ounce Parmigiano-Reggiano cheese, grated (about 1 1/2 tablespoon)
• Torn fresh flat-leaf parsley leaves (optional)

1. Preheat oven to 425u0b0F. Cut potatoes in half lengthwise; cut each half lengthwise into 3 wedges (about 1-inch-thick). Toss potato wedges with salt and 2 tablespoons of the oil on a large rimmed baking sheet.
2. Bake in preheated oven until potatoes are deep golden brown, 35 to 40 minutes, stirring twice with a metal spatula during baking to brown on all sides. Remove from oven and cool 20 minutes.
3. Whisk together vinegar, pepper, mustard, and remaining 1/4 cup oil in a medium bowl until well blended; whisk in cheeses. Add potatoes, and toss to coat. Sprinkle with parsely, if desired, and serve immediately.

red potatoes, kosher salt, extravirgin olive oil, white wine vinegar, black pepper, mustard, romano cheese, cheese, parsley

Taken from www.myrecipes.com/recipe/cacio-e-pepe-roasted-potato-salad (may not work)