Sunny Anderson's Raclette with Roasted & Herbed Fingerling Potatoes The Kitchen Food Network

Are you ready for this? Sunny's Roasted & Herbed Fingerling Potatoes are smothered with melted raclette cheese in true aprs ski style.
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Sunny's Roasted and Herbed Fingerling Potatoes with Cheese
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 55 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Herbed Topping:
1 cup fresh basil
1 cup fresh parsley
2 cloves garlic, grated on a rasp
1 scallion
Zest and juice of 1 lemon
Kosher salt

Potatoes:
One 24-ounce bag steamable fingerling potatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
16 ounces Raclette or Gruyere, rind removed and sliced in 1/4-inch-thick big slices
Juice of 1 lemon, optional

Directions

For the herbed topping: On a cutting board, chop the basil, parsley, garlic, scallion and lemon zest together. Squeeze a bit of lemon juice over the top, then season with a pinch of salt. Stir, then set aside.

For the potatoes: Preheat the oven to 400 degrees F.

Steam the potatoes in the microwave 2 minutes less than instructed on the bag. Remove and slice the potatoes in half lengthwise, leaving the smaller ones whole.

Put the olive oil in a large cast-iron pan or baking sheet lined with aluminum foil, then place the potatoes in the pan in one layer, cut side down. Sprinkle with salt and pepper. Roast until golden and crispy, about 25 minutes.

Place the potatoes in a serving dish or leave in the pan. Dot the potatoes with the herb mixture all around. In a nonstick pan or home raclette machine, melt the cheese over medium heat or under the broiler of your oven. Cascade the cheese over the top of the potatoes. Squeeze lemon juice on top, if using. Enjoy warm.

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Sunny Anderson's Raclette with Roasted & Herbed Fingerling Potatoes | The Kitchen | Food Network
https://youtu.be/lJ3yNrE7khA