Asiago Rosemary Potatoes
Are you looking for a side dish that is both elegant and comforting? These Asiago Rosemary Potatoes are a perfect blend of creamy, cheesy goodness with a hint of fresh rosemary. They’re sure to be a hit at your next family dinner or special gathering. Let’s dive into the recipe!
Ingredients:
- 2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick
- 8 tablespoons Unsalted Butter – melted and divided
- 1 tablespoon Cornstarch – divided
- 5 large Cloves Garlic – roasted and minced
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- 1 cup Asiago Cheese – grated
- 1 tablespoon Fresh Rosemary Leaves – chopped
- Optional Garnishes: Fresh Rosemary, Sour Cream or Crème Fraîche, Grated Parmesan or Asiago
Directions:
- Preheat Oven: Preheat your oven to 425°F and adjust the oven rack to the lowest position.
- Rinse and Drain Potatoes: Place the sliced potatoes in a large bowl with cold water. Agitate to remove excess starch, then drain and pat dry.
- Make Coating: In a large bowl, whisk together 7 tablespoons of melted butter, cornstarch, minced garlic, salt, pepper, and rosemary.
- Coat Potatoes: Toss the dry potatoes in the butter mixture until they are evenly coated.
- Prepare Skillet: In a large cast iron skillet, swirl the remaining butter to coat the bottom. Layer the potatoes in a circular pattern, sprinkling Asiago cheese between layers until all the potatoes are neatly arranged.
- Bake: Bake for about 25-30 minutes until the potatoes are golden and crispy.
Optional Garnishes:
- Sprinkle with fresh rosemary for added aroma.
- Serve with a dollop of sour cream or crème fraîche.
- Top with grated Parmesan or additional Asiago cheese.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 6 servings
Enjoy these delightful Asiago Rosemary Potatoes as a side dish to any meal. They are not only easy to make but also bring a gourmet touch to your table. Bon appétit!
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Asiago Rosemary Potato
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick
8 TBS Unsalted Butter – melted and divided
1 TBS Cornstarch – divided
5 large Cloves Garlic – roasted and minced
1 tsp Kosher Salt
½ tsp Ground Black Pepper
1 Cup Asiago Cheese – grated
1 TBS Fresh Rosemary Leaves – chopped
Optional Garnishes: Fresh Rosemary, Sour Cream or Creme Fraiche, Grated Parmesan or Asiago
Instructions
Preheat oven to 425°F. Adjust the oven rack to the lowest position.
Rinse and drain potatoes: Place sliced potatoes in a large bowl with cold water, agitate to remove excess starch, then drain and pat dry.
Make coating: In a large bowl, whisk together 7 tablespoons of melted butter, cornstarch, minced garlic, salt, pepper, and rosemary.
Coat potatoes: Toss dry potatoes in the butter mixture until evenly coated.
Prepare skillet: In a large cast iron skillet, swirl remaining butter to coat. Layer the potatoes in a circular pattern, sprinkling Asiago between layers until all potatoes are neatly arranged.
Bake for about 25-30 minutes until golden and crispy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 Kcal