Asian Inspired Cheesy Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Baby potatoes
  • 2 heads Garlic
  • 1 tbsp Parsley, fresh

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Korean red pepper flakes
  • 1/4 tsp Salt

• Dairy

  • 4 tbsp Tillamook salted butter
  • 1/3 cup Tillamook sharp cheddar shredded cheese

Found on tillamook.com

Description

Ingredients

• 2 lbs baby potatoes
• 2 heads garlic
• 4 tablespoons Tillamook Salted Butter, melted
• 1 teaspoon Korean red pepper flakes
• 1 tablespoon freshly-squeezed lemon juice
• ¼ teaspoon salt
• ⅓ cup Tillamook Sharp Cheddar Shredded Cheese
• 1 tablespoon fresh parsley, chopped

Directions

• Preheat oven to 400°F
• Rinse and clean the baby potatoes thoroughly. Pat dry with paper towels. Cut horizontal slits in the potatoes, without fully cutting through. Set the potatoes aside in a big mixing bowl.
• Separate the garlic into individual cloves, keep the skin intact.
• Combine the melted butter, Korean red pepper flakes, lemon juice and salt. Stir until combined.
• Add the butter mixture and garlic cloves to the baby potatoes. Toss to coat the potatoes with the butter mixture.
• Transfer the potatoes to a sheet pan and spread them out in a single layer. Brush the remaining butter mixture inside the slits of the potatoes.
• Roast the potatoes for 35 minutes. Remove from the oven and top the potatoes with the Shredded Cheese. Roast for another 5 minutes, or until the cheese melts.
• Remove from the oven, garnish the potatoes with parsley and serve immediately.