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Rosemary Asiago Potatoes

December 7, 2014

Beautiful, heavenly, crispy spirals of cheesy baked potatoes. MMMMMM. Marvel at its beauty and its taste. These were great. Although peeling and slicing the potatoes was fairly time consuming, the skill level is pretty minimal. But instead of serving regular scalloped or Hasselback potatoes, you should totally serve this. Because the concentric circles of thinly sliced potatoes are just plain old awe inspiring. ;)

 

Ingredients:

8-11 medium russet potatoes

5-6 sprigs of rosemary

8-10 garlic cloves

1/2 cup butter

2 tsp salt

1 tsp pepper

1 cup grated asiago cheese

 

Instructions:

(I used a 12" skillet... if yours is smaller, please adjust accordingly. You could also put it into a large oven safe pan.)

1. Peel and rinse the potatoes.

2. Using a KitchenAid Classic Mandoline Slicer, RedKitchenAid Classic Mandoline Slicer, RedKitchenAid mandolin, slice the potatoes horizontally on the thinnest setting. (If you don’t have a mandolin, go buy one. If you don't feel like buying one, then slice the potatoes less than 1/4".)

3. Once you have them sliced, arrange them in a skillet, standing up and fairly well packed at a slight angle. 

4. In a medium mixing bowl melt 1/2 cup butter.

5. Mince the garlic and the rosemary leaves. Add them to the butter along with the salt and pepper.

6. Using a basting brush, evenly coat the potatoes. Try to get into the cracks so that the flavor reaches every potato slice. 

7. Bake in the oven for 1 hour at 400 degrees.

8. Shred one cup of asiago cheese. Remove the skillet from the oven and evenly sprinkle the cheese over the potatoes. 

9. Return to the oven and bake an additional 15 minutes. 

Enjoy!

 

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