CLIFFORD NEUMAN, COOKING, RECIPES, HOME TECHNOLOGY, HIKING.

Asiago Red Potatoes

These red potatoes are cut in 8ths and slow roasted with olive oil with lots of garlic. The potatoes are seasoned with kosher salt, black pepper, cilantro, and rosemary and topped with Asiago cheese.
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Ingredients:


  5   pounds  Small red potatoes 
  2/3 cups    Olive oil
  1.5 TBsp    Kosher salt
  2   TBsp    Coarse ground black pepper
  2   TBsp    Chopped cilantro
  2   TBsp    Rosemary
  15  cloves  Minced garlic

  1.5 cup     Shredded Asiago cheese

Preheat oven to 400 degrees.

Cut potatoes in 8ths and place in a bowl with the olive oil, salt, pepper, cilantro, rosemary, and garlic and toss until well coated. Place the potatoes on a baking sheet in a single layer (if possible, but with 5lbs of potatoes it might not be); roast in the oven for one to one and a half hours (probably closer to 1.5 if not in a single layer) until browned and crisp. Flip twice (or mix if in multiple layers) during cooking to ensure even browning.

Remove from oven and top is 1.5 cups shredded Asiago cheese.

Serve.

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Copyright 2006 Clifford Neuman