Asiago PDO Skillet Potatoes. Deliciously seasoned potato slices baked in a skillet, and topped with aged Asiago PDO cheese. Quick, easy, and amazingly tasty!
This post is sponsored by Uncommon Flavors or Europe. All opinions are my own.
Does Brand of Cheese Matter?
If you had asked me that last month, I would’ve said, ‘nah.’ But then I got a little cheese education. So I can more accurately answer the question now. Yes. Brand matters.
True Italian Cheese
There are a lot of cheeses around labeled Asiago or Romano, BUT they are not all TRUE Asiago or Romano cheeses. True Asiago and Romano cheeses are made in specific regions of Europe, under strict guidelines that have been in place for hundreds of years. The true versions of these two cheese varieties have the symbol PDO, which stands for Protected Designation of Origin.
The PDO symbol ensures that the cheese you’re purchasing was produced in an area and with raw ingredients consistent with the original historical origins. And that PDO symbol means you are getting the real deal with the flavor. Seriously, after you have Asiago PDO, you’ll realize that the knock-offs don’t compare.
For this post, I was able to taste both Asiago PDO fresh and aged cheeses. The fresh (or fresco) Asiago PDO, is soft. It melts beautifully and is perfect for casseroles (I have a good breakfast casserole using the fresco version coming soon!).
The aged (or stagionato) is more firm. It works well as a topping for vegetables, on salads, in brushetta, or obviously on skillet potatoes (hence this recipe).
If you’re wondering if there is a difference in the flavor of Asiago PDO and the random grocery store Asiago, the answer is most certainly yes.
Asiago PDO Skillet Potatoes
My kids are 2 and 4 years old, but these days they eat like teenage athletes. Especially my 2 year old. So, I’m becoming accustomed to making a main dish with sides to fill those tiny, yet bottomless pits.
Last week I was craving some crispy potatoes, so I decided to slice some with a mandolin slicer, put them in a skillet, and top with them aged Asiago PDO cheese.
These Asiago PDO skillet potatoes were a huge success. They came out perfectly crisp, and with a delicious flavor. My husband had been a bit skeptical about the cheese. Typically, he’s not an Asiago cheese fan. However, he had not tried legitimate Asiago before. We both agreed that the Asiago PDO cheese has a unique, nutty flavor that kicks these potatoes up a few notches.
These potatoes are quick and easy to make, and make for a perfect side dish or appetizer!
Asiago PDO Skillet Potatoes
- 3 pounds russet potatoes ~5 medium sized potatoes
- 1 tbsp olive oil
- 5 cloves garlic
- 5 tbsp butter
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ounces grated Asiago PDO cheese ~3/4 cup
- 2 tbsp chopped fresh parsley for garnish
- Preheat oven to 425 degrees. Brush bottom of a 12” cast iron skillet with olive oil.
- Cut off and discard ends of the potatoes. Use a mandolin slicer to cut potatoes into ¼” slices.
- Starting at the outside of the skillet, layer the potatoes on top of each other, circling in.
- Evenly sprinkle garlic over top of potatoes.
- Stir together Italian seasoning, salt, and pepper. Sprinkle evenly over top of potatoes.
- Cut butter into ~1/4” slices and lay over top of potatoes.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for an additional 20-25 minutes, or until potatoes are starting to turn golden.
- Remove skillet from oven and sprinkle Asiago PDO cheese over top of potatoes. Turn oven to broil and broil until cheese is melted and bubbly, about 3 minutes. Watch closely as this will happen quickly.
- Top with fresh parsley before serving.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
To learn more about authentic Italian cheeses, visit: https://uncommoneurope.eu/
If you enjoyed these Asiago PDO Skillet Potatoes, you’ll probably enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe:
This post is sponsored by Uncommon Flavors of Europe. All opinions are my own.