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