These potatoes are so loaded with garlic and asiago flavors, you just may call these a meal. But they also make a terrific side dish and appetizer!
Fingerling potatoes are really a nice alternative to the plain variety.
Their shape lends itself to many side dishes, and because they are small, they require little, if any, prep. The skin isn’t tough so you really don’t have to peel them. They have a gorgeous creamy yellow color that makes them so appetizing to look at, even if you steam them plain.
I won’t lie–they are a bit pricy–but every now and then, it’s good to treat yourself to something so gourmet. Actually, they’ve only become available in my area just recently, although I’d known about them for quite some time from an organic gardening show I used to watch ages ago. They intrigued me even then.
There’s many recipes for oven-fried potato wedges out there and I even have a couple of good ones on here. One I use as an appetizer, Bacon Cheese Potato Wedges and Steak Fries which are a great side for…you guessed it…steak! But those two start off pretty plain, with just a dusting of kosher salt. I wanted something pretty tasty in itself.
Everyone knows my love of Asiago cheese…and I can’t think of a cheese that would be more flavorful on these potatoes. Then I used some salt, garlic and Italian-style herbs and added a little kick with some hot pepper flakes. I got onion covered too since I garnished with some fresh chives from my garden.
These are so good, they eat like a meal…a vegetarian one at that…but these would be good with a plain-ish meat course. Broiled chicken or fish for one. Serve them up as an appetizer too. These are versatile.
If you can’t find fingerlings, then good old Russets cut in wedges will do perfectly fine.
- 2 lbs fingerling potatoes, cut in half lengthwise
- ¼ cup olive oil
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp basil
- ¼ tsp pepper
- ⅛ tsp hot red pepper flakes (optional)
- ¼ cup shredded Asiago cheese
- 2 tbs fresh snipped chives -OR- parsley
- Remove excess dampness from cut side of potatoes by drying 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
- Preheat oven to 375 degrees F
- Place potatoes in a large bowl and add the olive oil.
- Toss to coat well.
- Lay potatoes, skin side down, on prepared baking sheet.
- Sprinkle salt mixture evenly over tops of potatoes.
- Distribute shredded Asiago evenly over tops of potatoes
- Bake for 30-40 minutes or until potatoes are tender and cheese begins to brown.
- Garnish with the chives or parsley
- Serves 4-6 as a side dish