Roasted Crispy Cheese Potatoes

• 12 whole Yukon Gold Potatoes, Peeled
• 1 stick Unsalted Butter
• 1 cup Finely Grated Romano, Parmesano Or Asiago Cheese
• 1 teaspoon Salt To Taste
• 1 teaspoon Ground Black Pepper To Taste

1. Lay an unwrapped stick of butter on a rimmed half-sheet pan in the oven. Turn oven on and begin preheating to 425u0b0F.
2. Cut potatoes in half lengthwise. Lay potato halves, cut side down, on a cutting board and cut each half into 4 to 6 roughly equal-sized pieces. Repeat with the remaining potatoes.
3. Check the pan in the oven. Butter should be melted but not burned. If there are areas that are starting to brown lightly, you're fine! Remove pan from the oven when butter is almost fully melted. Sprinkle grated cheese evenly over the melted butter and sprinkle with salt and pepper to taste. Arrange potato pieces over the cheese and butter. Return pan to the oven and bake at 425u0b0F for 30 to 45 minutes, depending on how crisp and brown you like them.
4. Remove pan from the oven when the potatoes reach desired color and transfer to a serving dish.

potatoes, butter, romano, salt, ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/roasted-crispy-cheese-potatoes/ (may not work)