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American Grana® Roasted Potatoes


  • ¾ cup BelGioioso American Grana® cheese, finely grated 
  • ½ Tsp garlic powder
  • ¼ Tsp paprika
  • ½ Tsp dried oregano
  • ¾ Tsp kosher salt
  • ¾ Tsp ground black pepper
  • 2 Tbsp olive oil
  • 1 ½ lbs baby potatoes, halved (1.5-2 inch diameter; approx. 20-22 potatoes)

For dipping (optional)

  • BelGioioso Mascarpone cheese
  • Chopped scallions or chives


  • Preheat oven to 400˚F. 
  • In small bowl, combine American Grana®, garlic powder, paprika, oregano, salt, and pepper. Stir with a fork until mixed.
  • Drizzle olive oil into 9×13 glass baking dish. Use a brush to evenly coat the dish.
  • Slowly sprinkle cheese mixture over bottom of pan, so it is evenly spread over the entire surface. 
  • Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer. Top with 1 Tbsp. of American Grana®. 
  • Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and rest for 5 minutes. Carefully remove potatoes from pan with a spatula, be sure to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.) 
  • Arrange on serving platter cheese side up. Serve with Mascarpone mixed with chopped scallions or chives.