posted by lj 07-23-98 10:52 AM
Roasted Potato Salad with Rosemary and Asiago Cheese
"Pamela Morgan's Flavors" Viking
3 pounds red skinned new potatoes, scrubbed and patted dry
3 TBS. olive oil
1 tsp. salt
freshly ground black pepper
1 TBS. finely chopped fresh rosemary
1/3 cup asiago cheese
Position a rack in the middle of the oven and preheat to 400 degrees.
Quarter the larger potatoes; halve smaller ones. In a large bowl, toss the potatoes with the oil and add salt and a generous grinding of pepper and toss again.
Transfer to a large jelly-roll pan for shallow roaster that will hold them more or less in a single layer.
Roast potatoes, stirring them occasionally, until they are crisply browned and tender,about 1 hour. Remove from the oven and cool slightly.
Transfer to a large bowl and add the rosemary and toss.
Cool completely and add the asiago and toss again.
Serve at room temperture, preferably the same day the potatoes are roasted.
Makes 6-8 servings.