Growing up, we rarely had mashed potatoes. My father didn’t care for them. We had roasted potatoes as a side to all sorts of meats. I loved them. There was always something comforting about them.
Years have passed and Roasted Potatoes are still one of my favorite “sides”. They just seem to go with almost everything. In fact – I have to be careful not to serve them too often! ROASTED ASIAGO POTATOES go one step further than the usual roasted spuds, with the addition of the versatile Asiago Cheese. These potatoes are dynamite! You will also be happy to know that they are very easy to make.
A little about Asiago: This is a cow’s milk cheese that comes from the North of Italy. It is one of the most popular cheeses that I serve in my Classes for cheese tastings. Because it has a protected DOP status, it is produced only in the Veneto region near Vicenza. Asiago is a wonderful grating cheese that can be used instead of your traditional Parmigiano. The flavor is different. I find it to be sweeter – like the Montasio which comes from the same region – but with a little more boldness. There is something about the grasses in this area. They tend to be sweeter and when the cows feed on them, they produce a milk, and therefore a cheese, which has a hint of sweetness revealing its origin. The more age on the Asiago determines its hardness, boldness, and richer more lingering flavor. The fresher and younger Asiago offers a smoother softer texture.
I love Asiago and often use it as a grating cheese on my pastas – especially those from Northern Italy. I like its sweeter nature with the Northern dishes. It does change your dishes somewhat and offers a nice alternative to expected sharper Parmigiano.
Asiago adds a spark to these potatoes that removes them from the standard roasted category to something a little more special and lovely. Your guests taste them expecting the usual – and get a little surprise upon tasting! What’s not to like here?
ROASTED ASIAGO POTATOES
Prep: 15 minutes
Cook: About 30-40 minutes
5 Medium Yukon Gold Potatoes – skins on – cut into pieces – not small
1/2 C. Olive Oil
3 Tbsp. Fresh Rosemary Leaves
Kosher Salt and Pepper to taste
1 C. Grated Asiago Cheese
Lay the potatoes flat in a baking pan.
Drizzle the cut potatoes with the oil, and add the Rosemary, salt and pepper.
Sprinkle with the cheese.
Bake at 400 degrees for about 30-40 minutes until fork tender. Turn once or twice during baking so that the potatoes don’t stick. The cheese will almost melt and disappear into the potatoes, leaving them with the most wonderful earthy flavor.
You’ll love these Roasted Asiago Potatoes which will soon become one of your go-to dishes!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography