Roasted Fingerling Potatoes with Cheese

Roasted Asparagus and Potato Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


1tablespoon vegetable oil
2pounds fingerling potatoes or small red-skinned potatoes, cut diagonally into halves
1/4cup heavy cream
1 1/2tablespoons minced fresh thyme leaves (or 1 tsp dried thyme leaves)
1/2teaspoon coarse salt
1/2teaspoon black pepper
1/4teaspoon fresh nutmeg
1cup shredded Gruyere or Swiss cheese


  1. Preheat oven to 425F. Grease a 15 x 10-inch baking pan with oil.
  2. Combine potatoes, cream, thyme, salt, pepper and nutmeg in a large bowl. With a slotted spoon, transfer potatoes to a pan, spreading them in a single layer. Reserve cream mixture. Bake about 30 minutes, until largest potato is easily pierced with a fork.
  3. Remove from oven. With a spatula, slide potatoes together. Drizzle with remaining cream mixture. Sprinkle with cheese. Return pan to oven on top rack until cheese is melted and begins to brown. Transfer to a platter and serve immediately.

Nutritional Info *per serving

  • Calories 240
  • Fat 12g
  • Cholesterol 35mg
  • Sodium 250mg
  • Carbohydrate 24g
  • Fiber 3g
  • Protein 9g