Roasted Potato Florets

6 medium/large red potatoes, washed and sliced about 1/8" thick
1/2 cup non salted butter
1 head of garlic, peeled and crushed
1 tsp garlic powder
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1 cup Asiago cheese, grated

Preheat oven to 425 degrees

Wash and drain potato slices, place slices on a towel to dry

Melt butter in a small saucepan over low heat

Crush garlic but leave in large chunks, add to melted butter, and cook for 5 minutes to soften garlic

Find your muffin tins

Place potatoes into large bowl, pour hot garlic butter over them add garlic powder, both peppers toss well to coat all the potatoes

Place one slice of potato in bottom to cover

Begin to line the tins with potatoes, overlapping them as you do

Once florets are made place garlic chunks into the center of each floret

Cover with aluminum foil and place into oven using a lower rack. Bake covered for 45 minutes.
Remove from oven and remove the foil then sprinkle 3 tablespoons of cheese onto the florets then return to the oven for 15 minutes.

Remove the florets from the oven when the petals have reached the desired state of crispness and the cheeses is browned.

Garnish with minced parsley, chives or whatever else floats yer boat...

I have experimented with red, yellow and Idaho russet, potatoes. Cooked covered with foil and uncovered. Temperatures varying between 375F and 450F and have found red potatoes, covered per the instructions above worked best for me. The pictures below show 3 varieties cooked covered and uncovered.

Go heavy on the garlic as it gets so mellow and yummy as it slow bakes in the potatoes. Enjoy!!!

Snowy Palms Resort