The weather has been beautiful for the past two days here in New York! We went to the park yesterday and did some shopping, and all I had to wear was a sweater. Who would have thought? Not that I’m quite ready for it to get really warm yet, but I’ll stick with the high 50s for now.
This is a recipe that I tweaked a bit from Gourmet magazine. It was a nice change from your typical roasted baby red potatoes. The filling is made of Asiago cheese, mashed up garlic poached in olive oil, basil, and mayo. It’s got tons of flavor and great texture. The cheese has a great bite to it, the garlic is almost caramely, and the potatoes are tender and buttery. I would probably use Parmesan cheese the next time I make these, but I would happily serve them as finger food at a party or as appetizers before dinner. The difference between Parmesan cheese and Asiago cheese is slight, but when you taste them, you can definitely tell. Both cheeses are sharp, but Asiago most certainly has a sharper bite to it. The cheese tastes a bit saltier than Parmesan as well, so if you use Asiago when you make this for a dinner party, it would go over very well with either red or white wine. I personally think it goes well with beer, too, because nothing is better than a salty snack with an ice cold beer. There are sure to become your go-to party food!
- 20-24 small red potatoes
- 10 garlic cloves
- ⅔ cup olive oil
- ⅔ cup Asiago or Parmesan cheese, grated (I used Asiago but I think Parmesan would be much better)
- ½ cup mayonnaise
- 1 teaspoon dried basil
- paprika, for sprinkling
- Place the potatoes in a large pot and cover them with water. Bring to a boil over high heat, then turn the heat down to medium-high and cook for 15 minutes, or until fork-tender. Drain the potatoes, rinse with cold water so they stop cooking, and place in the fridge while you prep everything else so they are cool enough to touch.
- Preheat the oven to 350 degrees F. Put the garlic in a small sauce pan and cover with the cup of olive oil. Over medium-low, cook the garlic until golden and fragrant, about 10 minutes. Remove the garlic from the oil and using a fork, mash it up until it’s as smooth as you can make it.
- In a medium sized bowl, combine the mashed garlic, dried basil, mayonnaise, and grated cheese. Add pepper to taste, and salt if you really think you need it (the cheeses in this recipe are already pretty salty). Grab your potatoes and cut them in half, then using a teaspoon, scoop out some of the pulp of the potato. I scooped about two teaspoons out; you want to make sure that the shell of the potato is still in tact but that there’s enough room to put the filling in it.
- Line a baking sheet with tinfoil or parchment paper and spray with non-stick spray. Stuff the potatoes with the filling (about 2-3 teaspoons) and bake for 20-25 minutes, until the cheese is bubbling and golden. Serve immediately.