Roasted Potato Salad with Rosemary and Asiago Cheese |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) chopped fresh rosemary |
freshly ground black pepper to taste |
1/3 cup(s) grated asiago cheese |
3 tablespoon(s) olive oil |
3 pound(s) red potatoes |
salt to taste |
Directions:
1. Heat oven to 400 degrees.
2. Quarter any large potatoes and cut any smaller ones in half. Place potatoes in a large bowl. Add oil, salt and pepper and toss until potatoes are thoroughly coated with oil. Be generous with the pepper.
3. Transfer the potatoes to a large rimmed baking sheet and spread them in a single layer. Roast the potatoes, stirring occasionally, until they are crispy and brown on the outside and tender when tested with a knife, about 1 hour.
4. Remove the potatoes from the oven and let cool slightly. Transfer to a large bowl and toss with the rosemary. Let cool completely, then toss with the cheese and serve at room temperature.
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