Ingredients
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
Directions
Preheat oven to 375 degrees.
Dry cut side of potatoes with a paper towel.
Line a large baking sheet with parchment or spray with non-stick spray.
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.
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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