Roasted Fingerling Potatoes and Raclette Cheese

  • 1 pound clean assorted fingerling potatoes (including Yukon Gold, Purple Peruvian, Marble, and red skinned)
  • 1 tablespoon Duck fat or olive oil, as needed
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon freshly cracked pepper
  • 1 teaspoon thyme
  • 8 ounces sliced raclette cheese



Preheat the oven to 400oF.

Place the potatoes in a baking pan and toss with the duck fat or oil. Sprinkle on the salt, pepper and thyme and toss again to coat evenly. Bake the potatoes for 30 minutes or until tender.


When done, drain the excess oil from the baking dish. Then layer the raclette cheese over the top of the potatoes and place under a broiler until the cheese bubbles. Remove and serve immediately.


Serves 4-6.

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