Garlic Asiago Fingerling Potatoes - Carolina Country

Garlic Asiago Fingerling Potatoes

4.3/5 rating (3 votes)
Garlic Asiago Fingerling Potatoes


  • 2 pounds fingerling potatoes, cut in half lengthwise
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • ½ teaspoon basil
  • ¼ teaspoon pepper
  • ⅛ teaspoon hot red pepper flakes (optional)
  • ¼ cup olive oil
  • ¼ cup shredded Asiago cheese
  • 2 tablespoons fresh snipped chives or parsley


  1. Preheat oven to 375 degrees.

  2. Dry cut side of potatoes with a paper towel.

  3. Line a large baking sheet with parchment or spray with non-stick spray.

  4. Mix the salt, garlic powder, oregano, basil, pepper, and hot pepper flakes in a small bowl. Place potatoes in a large bowl and add the olive oil. Toss to coat well. Lay potatoes, skin side down, on prepared baking sheet and sprinkle salt mixture and shredded Asiago evenly over tops of potatoes.

  5. Bake for 30 to 40 minutes, or until potatoes are tender and cheese begins to brown. Garnish with the chives or parsley.

Recipe courtesy of

The Cupboard To Table Cookbook

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4.3/5 rating (3 votes)

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Comments (1)

  • These potatoes are excellent. We are going to add bacon, pancetta or prociutto to them under the cheese before we roast them next time. I think the bacon would have to be precooked and crumbled. The prociutto or pancetta may be thin enough to cook along, on top of the potatoes.

    Patti Chulick |
    June 19, 2016 |

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