As with many things in life, these tender, deeply golden new potatoes from À Table author Rebekah Peppler are even better showered with a flurry of cheese—in this case sweet, nutty Mimolette. If you can’t find the electric orange French cheese, use Parmesan, aged Gouda, or aged cheddar as a substitute. Each alternative will lend its own flavor to the final dish, but at the end of the day they’re still potatoes covered in cheese, and that’s never a bad thing.
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Heat oil in a large heavy skillet, preferably cast iron, over medium. Add potatoes and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown all over, 10–12 minutes.
Add butter, 2 Tbsp. lime juice, 2 tsp. piment d’Espelette, and ½ cup water to skillet. Cover, reduce heat to low, and cook, tossing occasionally, until potatoes are fork-tender and no liquid remains, 10–12 minutes. Remove from heat and stir in remaining 1 Tbsp. lime juice. Taste and season with more salt and pepper if needed.
Transfer potatoes to a platter and blanket with cheese. Dust generously with more piment d’Espelette.