Crispy on the outside, tender on the inside and loaded with flavor, these Asiago, Garlic & Herb Roasted Red Skin Potatoes make a delicious addition to any meal!
Place a large, rimmed baking sheet inside the oven and preheat to 400 degrees F.
Carefully remove the baking sheet from the oven and dump the potatoes out on the baking sheet and spread out into a single layer. DO NOT overcrowd the pan!
1. I used red skinned potatoes in this recipe, but you can substitute Yukon Gold or Fingerling potatoes. If your potatoes are on the larger side, I recommend quartering them. If they are on the small side, you can just half them. If you have a mix of both, half the small ones and quarter the large ones… you want them all roughly the same size.
2. The recipe calls for 6-8 cloves of garlic. I used all 8 because I like a LOT of garlic. If your cloves are small, I would use all 8. If your cloves are large and you don’t love garlic, I’d scale back and use 6.
3. You want to use freshly grated asiago cheese here! Now is not the time for that packaged pre-shredded stuff. Go get a nice block of asiago from the cheese section of your market. Make sure you grate the cheese using the smallest holes on your box grater.
4. You will need to flip the potatoes twice while roasting to ensure the potatoes are golden brown and crispy all over. I flipped mine at the 16 and 34 minute mark and roasted them for a total of 50 minutes, but the total time will depend on how hot or cold your oven runs. If your oven runs on the cold side, I recommend only flipping your potatoes once halfway through roasting, instead of twice.
There are a few tips and tricks to ensure your potatoes are crispy on the inside and meltingly tender on the inside. The first three tips are imperative and the last tips is optional, but recommended if you have the time!