Veggie Power part 5.
The classic Pecorino and black pepper combination goes great with potatoes too! Believe.
25 mins | serves 4 | stoopid easy
1 kg salad potatoes – we’ve got vivaldi here
6 tbsp Pecorino cheese, finely grated
2-3 tbsp olive oil
1 heaped tbsp coarsely ground black pepper
See these quantities as a guideline – it’s up to you how cheesy it gets!
Cook the potatoes in a large pot of boiling salted water for 15–20 minutes under tender.
Drain them and transfer back to pot. Add the olive oil, half the Pecorino, and half the pepper, toss together until the cheese is melted and potatoes are coated; season with salt.
Transfer to your dish and top (liberally) with more Pecorino and pepper.
Taken from the Bon Appetit website.