50 small to medium redskin potatoes, quartered
2 tbsp. sunflower oil
1/2 c. Romano cheese
1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat oven to 450°F. Wash and quarter potatoes. Place in an extra large mixing bowl. Drizzle with oil; toss. Then toss with cheese and seasonings. Place potatoes into a 9 x 13-inch casserole baking dish.

Bake for approximately 25 to 30 minutes or until potatoes are fork-tender and slightly browned. Serve immediately.

Serves 10.