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Roasted Potatoes with Cheese

  • Prep:
  • Total Time:
  • Servings: 8
Roasted Potatoes with Cheese

Photography: Jennifer Causey

Source: Martha Stewart Living


  • 2 pounds fingerling potatoes, scrubbed and sliced 1/2 inch thick on the bias
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon fresh thyme leaves
  • 4 ounces soft, creamy cheese, such as Taleggio, d'Affinois, or fontina, rind removed, thinly sliced


  1. Preheat oven to 425 degrees. Toss potatoes with oil; season with salt and pepper. Arrange in a single layer on 2 rimmed baking sheets. Roast, flipping halfway through, until tender and golden, about 30 minutes.

  2. Preheat broiler with rack 6 inches from heating element. Transfer potatoes to a 9-by-13-inch baking dish. Toss with thyme; top with cheese. Broil, rotating pan, until cheese is bubbly, about 2 minutes. Serve warm.

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