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Roasted Asiago Cheese Potatoes ~ Serves 8
Ready in 1-2 hrs

Sure, you can dump any kind of cheese on top of potatoes and they'll turn out tasty.
Let's be real, it's cheesy potatoes we're talking about.
But elevating those cheesy 'taters with fresh grated asiago and a fresh burst of parsley? Now we're really getting somewhere.

7 medium potatoes, peeled
4 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 cup freshly shredded Asiago cheese
3 tablespoons finely chopped fresh Italian parsley
3 cloves minced garlic

Heat oven to 450 degrees F. Have available a large, shallow roasting pan well coated with olive oil.
Cut each potato into 1-inch cubes and place in a pot filled about 3/4 full with water. Bring to a boil.
Add salt and boil potatoes for only 5 minutes. Drain well and pat dry.
In a large bowl, stir together olive oil, salt, garlic and pepper. Add potatoes and toss to coat evenly.
Spread the potatoes in the prepared pan.
Roast in preheated oven for 30 to 45 minutes, turning the potatoes every 5 to 10 minutes to ensure even roasting.
Cook potatoes until they are tender and brown.
Top with the Asiago cheese and parsley and return to the oven until the cheese melts. Serve hot.


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