Friday, February 17, 2012

Asiago Pesto Potatoes

Asiago Pesto Potatoes
Do you ever order something in a restaurant that you love so much you can't stop thinking about it?  Asiago potatoes were a side-dish offered at a restaurant that became a favorite stop of mine on a recent visit to Florida. The asiago potatoes became my obsession.

Naturally, I wanted to find a way to replicate those tasty potatoes.  Fortunately, they are a simple to make potato dish, packed with amazing flavor.  They make a perfect accompaniment to a hearty dish.  You can also make them your main course paired with a side salad if you become as addicted to them as I have.

A quick review of Internet recipes revealed a variety of approaches to making these potatoes.  Some recipes use tiny red potatoes and some suggest slicing the potatoes au gratin style. I decided to start by cutting medium-sized red potatoes in half and go from there.  The rest of the ingredients are simple:  asiago cheese, roasted garlic, basil, and mayonnaise.  I decided to highlight my own homemade basil pesto in this recipe. You can use any prepared basil pesto you like.

Asiago Pesto Potatoes
Makes 16 potatoes
The Ingredients
  • 8 medium red potatoes, washed and cut in half
  • 16 cloves of garlic
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons basil pesto
  • 8 ounces asiago cheese, shredded
  • 1 cup reduced fat mayonnaise
  • 1 tablespoon salt

Place the potato halves in a large pot filled with cold water and the salt.  Bring the pot to a boil and cook the potatoes until fork tender, about 15 to 20 minutes.  Drain the potatoes and cool to room temperature.

While the potatoes are cooling, heat the extra virgin olive oil in a pan over medium heat.  Add the cloves of garlic and cook at a very gentle simmer until the cloves are soft and tender.  Use a fork to test for softness.
Cook Garlic Cloves until Tender

Remove the garlic from the oil and mash.  Reserve the oil for another use.  It will now be garlic flavored and will be delicious in other recipes.

Mash the Garlic
Shred the asiago cheese.  Mix the mayonnaise, pesto and mashed garlic together in a bowl until well combined.  Add the shredded cheese and mix until the mayonnaise mixture is well distributed throughout the cheese.  This mixture will be the stuffing for your potatoes.

Mix the Filling
Preheat the oven to 350 degrees F.  With a spoon, scoop some of the potato from the center of each potato half.  Place the potatoes in a baking dish.

Scoop the Centers from the Potatoes
Fill each potato with the cheese mixture, distributing the mixture evenly among the potatoes.

Fill Potatoes with Cheese Mixture

Bake the potatoes for approximately 20 minutes, or until the cheese mixture is melted and browned.
Asiago Pesto Potatoes
Oh, the aroma!  Oh, the deliciousness!
Get the printable Asiago Pesto Potatoes recipe by clicking the link.



  1. These are the exact type of pictures that are so yummy looking when I see them on Pinterest!!!!

  2. Thanks, Kerrie. These do taste as good as they look.


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