Holiday Planning & Ideas Easter Easter Recipes Roasted Potatoes with Cheese Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 15 mins Total Time: 50 mins Servings: 8 Ingredients 2 pounds fingerling potatoes, scrubbed and sliced ½ 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 Directions 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. 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. Rate it Print