How can you go wrong with cheesy roasted potatoes?
Asiago is an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly “Mouthfeel” texture for the aged cheese (Asiago d’allevo) of which the is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, Pasta, and sauces while the fresh Asiago is sliced to prepare panini sandwiches; it can also be melted on a variety of dishes. As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below),the only “official” Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region.
Roasted Asiago Cheese Potatoes
7 medium potatoes, peeled and cubed into 1” cubes
4 Tbs olive oil
1 tsp freshly ground black pepper
1 cup freshly shredded asiago cheese
3 Tbs finely chopped fresh italian parsley
3 cloves minced garlic
Heat oven to 450 degrees F. Have available a large, shallow roasting pan well-coated with olive oil.
Place cubed potatoes in a pot filled about 3/4-full with water. Bring to a boil. Add salt to taste, and boil potatoes for only 5 minutes. Drain well and pat dry.
In a large bowl, stir together olive oil, salt, garlic and pepper. Add potatoes and toss to coat evenly.
Spread the potatoes in the prepared pan. Roast in preheated oven 30 to 45 minutes, turning the potatoes every 5 to 10 minutes to ensure even roasting. Cook potatoes un til they are tender and brown.
Transfer to a serving dish. Add the asiago cheese and parsley, and toss to coat evenly.