1885 Sutherland House
A Victorian Bed and Breakfast Inn

Canandaigua, New York

Specialty Recipe

Breakfast Potatoes, Asiago

This is a favorite recipe for our guests, especially in the winter months when people tend to eat a bit more hearty. You will see us refer to Asiago Cheese many times as we really like it. You can find it in the Gourmet Cheese department or your favorite grocery store. It is usually sold by the chunk or grated. Buy extra! Diane Van Der Woude, former innkeeper

Ingredients:

One 2-pound bag of 'salt' potatoes or small potatoes

3 Tablespoons olive oil

2 Tablespoons minced garlic

salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon dill

1/2 teaspoon paprika

1/2 cup grated Asiago cheese

Cook 'salt' potatoes according to directions or using small, quality potatoes, wash and place in large pot covered with very highly salted water. Cook gently for 10 to 20 minutes until fork tenter, but not falling apart. Drain water and chill.

In a large skillet, add olive oil and minced garlic. Slice potatoes about 1/4 inch thick and cook slowly until potatoes are nice and warm. Season with pepper, additional garlic powder, dill, and paprika. Add margarine to the cooking process to keep potatoes moist. Cooking potatoes covered is the best idea.

Place the potatoes on plates and immediately sprinkle with freshly grated asiago cheese.

One 2-pound bag of 'salt' potatoes serves 10 to 12

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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