Sunday, March 20, 2011

Asiago Roasted Potatoes

 The asiago cheese in this recipe dresses up roasted potatoes and turns them into something special.  This dish goes well with a saucy entree.

Om nom nom!

Adapted from
Serves 4
7 medium-sized potatoes (I used white potatoes; red would be good too)
3 tbsp olive oil
Salt and pepper to taste
3 garlic cloves, minced
3/4 cup shredded asiago cheese
Pinch herbes de provence
1.  Preheat oven to 450.  Cut potatoes into one-inch cubes and place in a medium-sized pot.  Add water to cover potatoes.  Add salt to taste and bring to a boil.  Cook for four minutes.

2.  Remove potatoes from heat.  Drain and pat dry.

3.  Pour olive oil, salt, and pepper in a gallon-sized Ziploc bag.  Add potatoes, seal bag, and shake to coat.  Pour mixture onto a nonstick cookie sheet.  

4.  Roast potatoes 30-45 minutes until tender and brown, stirring every 15 minutes.

5.  Transfer to a serving dish.  Add asiago cheese and herbes de provence.  Toss to combine.
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