Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Potatoes with Oregano and 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Eric Piasecki Prep Time: 15 mins Total Time: 45 mins Servings: 4 Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010). Ingredients 2 pounds medium Yukon Gold potatoes, cut lengthwise into ½-inch wedges 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 ½ ounces Grana Padano or Parmesan, shaved (½ cup) 2 tablespoons fresh oregano leaves Directions Preheat oven to 450 degrees. Place a rimmed baking sheet in oven; heat 10 minutes. Meanwhile, in a large bowl, toss together potatoes, oil, and 1 teaspoon salt. Carefully remove sheet from oven and arrange potatoes (with oil) in a single layer; set bowl aside. Roast potatoes 20 minutes, then flip. Roast until golden and tender when pierced with a knife, about 10 minutes. Remove from oven and immediately transfer to bowl. Add cheese and oregano; toss to combine. Season with salt and pepper. Rate it Print