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BelGioioso Cheese, Inc

 

Roasted Potatoes
with Pepato

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

3 large baking potatoes, cubed
Salt
1 Tbsp. fresh rosemary, chopped
4 Tbsp. butter
1 cup La Bottega di BelGioioso Pepato cheese, shredded

Directions

Preheat oven to 450˚F. Wash potatoes and cut into cubes. Place cubes into a baking dish and sprinkle with salt and chopped fresh rosemary. Slice butter into 1/4 inch pieces and place on top of potatoes.  

Bake for 15-20 minutes, stirring occasionally until potatoes are browned. Remove from oven and top with shredded BelGioioso Pepato and a sprig of fresh rosemary. 

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