Baked St. Albans with Herb Roasted Fingerling Potatoes
2 pounds fingerling potatoes, sliced lengthwise
3 tablespoons olive oil
Seasonal herbs such as rosemary or thyme, finely chopped
Maldon sea salt
1 crock Vermont Creamery St. Albans
- Heat oven to 400°F.
- Place sliced potatoes on a baking sheet and drizzle with olive oil, herbs, and salt. Toss to coat. Bake until cooked through, about 20 to 25 minutes.
- When potatoes have 10 minutes of bake time remaining, add the crock of St. Albans to the baking sheet. Once potatoes are lightly browned and cheese is molten, remove from the oven and serve immediately by spooning cheese over potatoes.
Recipe and photo from Culture: the word on cheese