Romano Creamy Potatoes

Romano Creamy Potatoes
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 24

    tiny new red potatoes

  • 1/4 cup
    (60 mL)

    olive oil

  • Salt

  • ground pepper

  • 2

    garlic cloves

  • 2

    green onions

  • 1/3 cup
    (80 mL)

    provence herbs dressing

  • 2/3 cup
    (170 mL)

    romano cheese, coarsely grated


In a large casserole, cook the tiny new potatoes 8 to 10 minutes salted boiling water. Drain.

Preheat the barbecue to high heat. Cut the larger potatoes in two and leave the smaller ones whole. Add the oil, garlic, salt and pepper, stirring well to coat them.

Lower the barbecue to medium heat and grill the potatoes 5 to 6 minutes

In the meantime, in a large bowl, mix the onions, dressing and cheese. Add the grilled potatoes, mix and serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007