Garlic Herb Potatoes with Cheddar

These little potatoes are exploding with flavor thanks to a heavenly herb butter featuring oregano, basil, thyme, and parsley (and 3 of those are from the spice rack, so you probably have them handy). Before roasting, the spuds get a little crosshatch pattern sliced into the top; as they cook, the slices open up and allow the garlic butter to melt inside, infusing the tender flesh with flavor. And never one to be outdone, the cheddar gets down in there too.

Want to prep ahead? No problem, as surprising as that may sound. Potatoes don't typically like to be cut in advance - the flesh turns brown and the result is a muddy-looking dish. In this case, the herb butter helps keep the flesh from turning brown, so you can prep the potatoes up to 8 hours in advance. Slice the potatoes as directed and pour the herb butter over top. Cover with plastic and let stand at room temperature for up to 8 hours. Remove the plastic and roast as directed.

Want to use a different cheese? Go for it! Monterey Jack, provolone, Swiss, mozzarella, and pepper jack all make great choices. Brie would be amazing too...

Garlic Herb Potatoes with Cheddar

Cooking spray
10-12 small white or gold potatoes, scrubbed clean
Salt and ground black pepper
2 tablespoons butter
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon onion powder or onion granules
1/2 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees. Coat a shallow baking dish with cooking spray.
Using a sharp knife, make a 1/2-inch deep slice from one end of each potato to the other. Now slice in the opposite direction about 3-4 more times (it will look similar to the laces on a football). Place the potatoes in the prepared pan and season the top with salt and pepper.
Melt the butter in a small saucepan over medium-low heat. Add the oregano, basil, thyme, and onion powder and cook for 1 minute (this gives the herbs a chance to steep and infuse their flavor into the butter). Spoon the butter all over the potatoes. 
Transfer the dish to the oven and bake for 40 minutes. Top the potatoes with the cheese and bake for 5 to 10 more minutes, until the potatoes are tender.  Top with parsley before serving.

Serves 4