5 from 1 vote
Overhead shot of Asiago, Garlic & Herb Roasted Red Potatoes on a white platter with serving spoons tucked under the potatoes; a small block of parmesan and fresh herbs in the corner
Asiago, Garlic & Herb Roasted Red Potatoes
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr
 

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!

Course: Side Dish
Cuisine: American
Keyword: asiago, cheese, garlic, herb, potatoes, roasted
Servings: 8
Calories: 195 kcal
Ingredients
  • 3 Pounds Petite Red Potatoes – cleaned & halved (or quartered if large) & completely dried
  • 3 TBS Olive Oil
  • 6-8 Cloves Garlic – minced*
  • 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
Instructions
  1. Place a large, rimmed baking sheet inside the oven and preheat to 400 degrees F.

  2. Place potatoes in a large bowl and add the garlic, olive oil, rosemary, thyme, asiago, salt and pepper. Toss until potatoes are well coated.
  3. 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!

  4. 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.
  5. To serve: Transfer to a serving dish and garnish with additional asiago cheese and rosemary if desired. Serve immediately and enjoy.

Recipe Video

Recipe Notes

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!

Nutrition Facts
Asiago, Garlic & Herb Roasted Red Potatoes
Amount Per Serving
Calories 195 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 131mg6%
Potassium 794mg23%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 115IU2%
Vitamin C 16.7mg20%
Calcium 100mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.