Today's recipe is for a simple roasted potato side dish with garlic, onions, lemon and fresh rosemary, all tossed with grated Asiago cheese just as it comes out of the oven.
Potatoes, about 2 1/2 pounds, cut into 3/4 - 1 inch thick wedges
1 large minced clove of garlic
1 tablespoon finely minced fresh rosemary
2 small, rough chopped onions
Preheat the oven to 400 degrees and place a heavy bottomed baking tray into the oven to heat up at the same time.
To keep the potatoes from turning color, you want to cut those into 3/4 to 1 inch thick wedges after mincing the garlic and rosemary and rough chopping the onion.
I'm using about 2 1/2 pounds of potatoes today and I want to toss those into a mixing bowl with 1 large minced clove of garlic, a generous tablespoon of finely minced fresh rosemary and 2 small rough chopped onions.
Add a bit of olive oil to that, squeeze a little lemon juice into it, season it with salt and pepper to taste and toss everything to coat.
Heating the baking tray will help keep the potatoes from sticking to the tray and start the browning process a little earlier, too, so use a dry towel to pull the tray out of the oven and add a little olive oil, then add the potatoes and spread them out into a single layer and place the tray back into the oven.
Keep your eye on those and cook them until they're cooked through. You'll need to use a spatula to flip them over a few times as they're roasting.
They might take just about one hour in the oven and then, as soon as they come out, sprinkle on as much grated Asiago or grated Parmesan cheese as you like.