Ingredients
2 pounds medium Yukon Gold potatoes, cut lengthwise into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 1/2 ounces Grana Padano or Parmesan, shaved (1/2 cup)
2 tablespoons fresh oregano leaves
Preparation
Preheat oven to 450 degrees. Place a rimmed baking sheet in oven; heat 10 minutes. Meanwhile, in a large bowl, toss together potatoes, oil, and 1 teaspoon salt. Carefully remove sheet from oven and arrange potatoes (with oil) in a single layer; set bowl aside.
Roast potatoes 20 minutes, then flip. Roast until golden and tender when pierced with a knife, about 10 minutes. Remove from oven and immediately transfer to bowl. Add cheese and oregano; toss to combine. Season with salt and pepper.
