Apr 07
Through our www.carinos.com website, I have been receiving multiple recipe requests for our Asiago Smashed Potatoes. Although this side item is not currently on our menu, it is a great Italian version of mashed potatoes utilizing asiago cheese. Asiago cheese is an aged cow's milk cheese from Vicenza in Northern Italy. When it was on the menu a few years back, it was paired with the Prosciutto Wrapped Filet. Since some of you, our loyal guests, are still asking for it - perhaps it's time we put it back on the menu! Here is the recipe for those of you that would like to try it at home. Enjoy!
Carino's Asiago Smashed Potatoes (Side Item)
Potatoes, Red 5 lbs
Olive Oil 1/2 cup
Salt 2 tsp
Pepper, Black 2 tsp
Rosemary, Fresh Chopped 1 1/2 Tbsp
Heavy Cream 3 ounces per portion
Asiago Cheese 1 Tbsp per portion
First Step - Prepare a batch of roasted rosemary potatoes:
Work area and utensils must be clean and sanitary. Thoroughly wash potatoes under water. Cut potatoes into 1-2 inch sized wedges. Toss all ingredients in a mixing bowl and place potatoes evenly on sheet trays. Roast in an oven at 350 Degrees F for 30 minutes or until potatoes are tender and have a golden brown color. Make sure to stir the potatoes halfway through the cooking process. Remove from the oven and set aside.
Second Step - 'Smash' and add sauce to the potatoes (this part of the recipe is for one side portion):
Work area and utensils must be clean and sanitary. Place 1 cup of the the roasted potatoes into a zip-loc bag. Smash all of the potatoes in the bag with the heel of your hand to break up all the bigger lumps. To a heated saute pan, add potatoes and cream. Make sure that potatoes are fully heated. Fold in asiago cheese. (thickens quickly at this point). Place Asiago Smashed Potatoes on appropriate service piece, serve and enjoy.
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