Baked Rosemary & Garlic Green Hill with Roasted Potatoes

Baked Rosemary & Garlic Green Hill with Roasted Potatoes 

Difficulty level: Medium  

Ingredients:

• Baked Green Hill:
  • 1 wheel of Green Hill
  • 1 garlic clove, crushed
  • a few springs of rosemary
  • extra virgin olive oil

• Roasted Potatoes:
  • 1 lb fingerling potatoes
  • 1 tbsp salt
  • 1/4 tsp baking soda
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • rosemary

Directions for the Roasted Potatoes:

1. Preheat the oven to 450ºF.

2. Cut potatoes in half lengthwise and add them to a saucepan. Cover them with about 1 inch of water. Add 1 tbsp salt and 1/4 tsp baking soda to the water. Bring to a boil over high heat, then reduce to a simmer, and cook until exteriors are tender. This should take 7-10 minutes. There should be a little bit of resistance when poking the potatoes with a knife. Drain potatoes and leave to dry for 3 minutes.

3.  Combine 3 tbsp extra virgin olive oil with some fresh rosemary, 1 clove of crushed garlic, and salt and pepper in a sautée pan and heat over medium heat until garlic is golden brown. Toss the potatoes in the oil mixture – shake it around vigorously to coat the potatoes in a layer of potato/oil paste.

4. Remove potatoes and evenly spread them across a baking sheet and roast for 15 minutes, or until bottoms are lightly golden. Flip potatoes then let roast for another 15 minutes or until second side is golden. 

Directions for the Baked Green Hill:

1. Preheat the oven to 350ºF.

2. Add olive oil, rosemary, and 1 clove of crushed garlic to a sautée pan and heat over medium heat until garlic is golden brown. Slice off the top rind of the Green Hill.

3. Place the Green Hill on a baking sheet lined with parchment paper. Drizzle oil mixture over the cheese. Bake for 10 minutes or until cheese is melted. 

4. Serve with the roasted potatoes and enjoy!