New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing

Name: New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing
Yield: 4 servings
Ingredients: 1 pound new or other small waxy potatoes, halved if large; 2 tablespoons olive oil; Kosher salt, freshly ground pepper; 1 ounce finely grated Parmesan (about 1 cup), divided; Gribiche Dressing (for serving)

Chris Morocco4 servingsSource

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New Potatoes with Parmesan, Black Pepper, and Gribiche Dressing

Ingredients

1 pound new or other small waxy potatoes, halved if large

2 tablespoons olive oil

Kosher salt, freshly ground pepper

1 ounce finely grated Parmesan (about 1 cup), divided

Gribiche Dressing (for serving)

Method

Preheat oven to 425°. Drizzle potatoes with oil on a large rimmed baking sheet and toss to coat; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes. Remove potatoes from oven and scatter half of Parmesan over top. Roast until cheese is melted, about 1 minute. Remove from oven and toss just to evenly coat potatoes.

Transfer potatoes to a platter and top with remaining Parmesan; season with pepper. Spoon dressing over top.