Asiago Garlic Fingerling Potatoes

I’ve seen Fingerling Potatoes around for a while now but had never tried them, mainly because they are expensive.  At Aldi, I usually buy a ten pound bag of regular potatoes for about $1.69.  At other grocery stores Fingerling Potatoes sell for over $3 for a one and a half pound bag.  It just didn’t make sense to me.  But last week while shopping, I saw these bags of cute little potatoes on sale…still about to walk by I noticed the “Buy One Get One Free” sign!  Now, I don’t know about you but anytime I see the “BOGO” sign, I always stop and check it out.  Even though it’s still more expensive than regular potatoes, I decided to go ahead and get them…I mean they were just so cute in that little bag.  

A couple of days later I decided it was time to try them for dinner.  That’s when I realized…I didn’t really know what to do with them.  I started searching internet recipes and almost every single one used fresh rosemary…which I didn’t have.  So, I went to Pinerest to look at pictures.  That’s when I ran across these….well, sort of.  I ran across several that looked really good and didn’t use rosemary. Some used Romano cheese…didn’t have that, some Provolone…none of that either, and finally some usuing Parmesan…perfect! I had that….or at least that’s what I thought!  

When I got out my block of “Parmesan” cheese I realized it wasn’t Parmesan at all….It was ASIAGO! Really?  I had already used it in a couple of other dishes and even purchased it thinking it was Parmesan…but it very clearly said Asiago!  Oh well, we liked the other dishes I made and no one had known the difference.  I figured I might as well try it on the potatoes. That’s how we ended up with Asiago Garlic Fingerling Potatoes.

Here’s the Recipe:

• 1 1/2 lb bag Fingerling Potatoes
• 2 cloves garlic – minced
• 1/2 cup finely grated Asiago cheese 
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 2 Tbsp olive oil

Preheat oven to 375 degrees

Line a jelly roll type pan with foil and spray foil with non stick spray

Wash potatoes thoroughly and allow to drain while mixing other ingredients

Grate cheese finely and add garlic, salt and pepper

Stir to combine well

(I used a grater with smaller “holes” than what I normally use)

Cut potatoes in half, length-wise

Place potatoes in a large zip lock bag

Add cheese mixture and olive oil to bag

Shake until potatoes are well coated

Arrange coated potatoes in a single layer, cut side down, on foil lined pan 

**Did I mention, spray the foil with non-stick spray?  Otherwise you’ll have a hard time getting your potatoes off without losing their crispy crust…although it can be (and may have been) scraped off by the “cook” and eaten without the knowledge of others

Placing the cut side on the foil allow them to crisp nicely.  After checking half way through baking I placed all the cut sides down so they would get more crispy   

Bake at 375 for 30-35 minutes or until potatoes are tender but crispy on outside

I didn’t cook them in a cast iron skillet, but if you have one big enough, you probably could

These were a BIG hit….now I just have to wait for them to go on sale again!

Maybe if you try them with Parmesan you could let me know how it goes!

Asiago Garlic Fingerling Potatoes

2014-04-13 22:28:06

Serves 5

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. 1 1/2 lb bag Fingerling Potatoes
2. 2 cloves garlic - minced
3. 1/2 cup finely grated Asiago cheese
4. 1/2 tsp sea salt
5. 1/4 tsp pepper
6. 2 Tbsp olive oil

Instructions

1. Preheat oven to 375 degrees
2. Line a jelly roll type pan with foil and spray foil with non stick spray
3. Wash potatoes thoroughly and allow to drain while mixing other ingredients
4. Grate cheese finely and add garlic, salt and pepper
5. Stir to combine well
6. Cut potatoes in half, length-wise
7. Place potatoes in a large zip lock bag
8. Add cheese mixture and olive oil to bag
9. Shake until potatoes are well coated
10. Arrange coated potatoes in a single layer, cut side down, on foil lined pan
11. Bake at 375 for 30-35 minutes or until potatoes are tender but crispy on outside

Notes

1. I used a grater with smaller "holes" than what I normally use
2. Placing the cut side of potatoes on the foil allows them to crisp nicely.

By Danita @O Taste And See

O Taste and See https://otasteandseeblog.com/

This recipe link at Bloggers Bags , What’d You Do This Weekend?, Pin It Monday, Treasure Box Tues., Simple Supper Tues., Worthwhile Wed., Pintastic Thurs., Inspire Us Thurs, Sweet Bella Roos. Let’s Get Real, Eat, Create, Party, That’s Fresh Friday