INGREDIENTS
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10 small to medium yukon gold potatoes
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2 tbsp extra virgin olive oil, divided
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1/4-1/2 tsp salt or to taste
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1/4 tsp ground black pepper or to taste
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1 1/2 cups Sincerely Brigitte chipotle cheese, grated
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1-2 tbps grated parmesan cheese we used Natural and Kosher
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Fresh chopped parsley or chives (optional)