Roasted Asiago Cheese Potatoes

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#100248

Sure, you can dump any kind of cheese on top of potatoes and they'll turn out tasty. Let's be real, it's cheesy potatoes we're talking about. But elevating those cheesy 'taters with fresh grated asiago and a fresh burst of parsley? Now we're really getting somewhere.

serves/makes:

ready in:
1-2 hrs

ingredients

7 medium potatoes
4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3 cloves minced garlic
1 cup freshly shredded Asiago cheese
3 tablespoons finely chopped fresh Italian parsley

directions

Preheat the oven to 450 degrees F. Grease a large roasting pan.

Peel the potatoes and cut into cubes. Place in a large pan filled with enough water to fully cover the potatoes. Bring to a boil over high heat and let the potatoes cook for 5 minutes. Drain the potatoes well and let dry on paper toweling.

Combine the potatoes, olive oil, salt, pepper, and garlic in a large bowl. Toss the potatoes to coat them in the oil mixture. Transfer the potatoes to the roasting pan, spreading them out in an even layer.

Place the potatoes in the oven and bake at 450 degrees F for 30-45 minutes, stirring the potatoes frequently, until tender and browned.

Transfer the potatoes to a baking dish or oven-safe serving dish. Toss the potatoes with the cheese and parsley and return to the oven until the cheese melts. Serve hot.