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Rosemary Asiago Potatoes

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. ;)


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


(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 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".)