Roasted Red Skin Potatoes with Cassucio

This post isn’t really about potatoes, it’s about cheese. Creamy, soft, crumbly, aged, VEGAN cheese! Is it possible? To have a melt-in-your-mouth, gourmet, vegan cheese? Why yes it is! The geniuses at Kite Hill have perfected the artisan vegan cheese and it was worth every penny I scrounged together to splurge on it! I found it at Whole Foods but you can read more about their process and purchase directly from their site
I made a pan of my favorite roasted potatoes and topped it with the Truffle, Dill, and Chives Cassucio and it was heavenly!

Roasted Red Skin Potatoes with Cassucio

Prep time: 45 mins. Servings: 6-8

16 oz. baby red skinned potatoes
1 scallion
1 leafy stalk of basil
2 tbs. olive oil
1 1/2 oz. of Truffle, Dill, and Chive vegan Cassucio (I used 1/4 of a 6oz container)
Sea salt and freshly ground pepper

Heat oven to 350. Line a pan with foil and spray with cooking spray. Chop potatoes into thin bite size pieces. Dice scallion and basil as well. Place potatoes, scallion, and basil into a bowl and drizzle with olive oil. Sprinkle with sea salt and pepper. Mix well and spread onto the baking sheet. Roast for 30 mins or until potatoes are soft and beginning to brown.
Remove potatoes from the oven and do a taste check to see if more salt and pepper are needed. Add if needed.
Take the Cassucio and crumble over top the potatoes. Serve immediately with roasted broccoli or my Tempeh and Mushrooms in a Mustard Butter Sauce!


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