Ingredients

• 3 large russet potatoes (about 1 1/2 pound), scrubbed, cut into 1/2"-thick wedges
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary leaves
• Kosher salt, freshly ground pepper
• 4 ounces Bucheron or fresh goat cheese

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Instructions

1. Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25-30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
2. Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.