Asiago, Garlic & Herb Roasted Red Potatoes

• Vegetarian
• Gluten free

• Produce

  • 6 Cloves Garlic
  • 3 lbs Red potatoes, petite
  • 2 tbsp Rosemary, fresh leaves
  • 1 tbsp Thyme leaves - plus more, Fresh

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Asiago cheese

Found on nospoonnecessary.com

Ingredients

• 3 Pounds Petite Red Potatoes – cleaned & halved (or quartered if large)
• 6-8 Cloves of Garlic – minced*
• 3 TBS Olive Oil
• 2 TBS Fresh Rosemary Leaves – roughly chopped, plus more for garnish
• 1 TBS Fresh Thyme Leaves – plus more for garnish
• ½ Cup Asiago Cheese – finely grated and packed, plus more for garnish
• 1 ½ tsp Kosher Salt
• ¾ tsp Ground Black Pepper

Directions

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy clean up and spray foil with nonstick cooking spray. Set aside.
• Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
• Dump the potatoes out on the baking sheet and spread out into a single layer.
• Roast in the oven for 45 minutes – 1 hour, flipping twice through cooking process*, until golden browned and crisp. Taste and adjust for seasoning with salt and pepper.
• To serve: Transfer to a serving dish and garnish with additional asiago cheese and rosemary if desired. Serve immediately and enjoy.