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SERVES:
6 - 8 as a side

INGREDIENTS:

2 1/2 pounds potatoes
1 large clove garlic, finely minced
1 generous Tbs fresh chopped rosemary (or 1-2 tsp dried rosemary, chopped a bit)
2 small or 1 medium large onions, rough chopped
approx. 1/4 cup olive oil (plus more for the tray)
approx. 2 Tbs lemon juice
salt and pepper to taste

approx. 1/3 - 1/2 cup grated Asiago cheese (or Parmesan)

PROCEDURE:

Preheat the oven to 400 degrees and place a heavy bottomed baking tray into the oven to heat up at the same time.

Toss those into a mixing bowl with 1 large minced clove of garlic, a generous Tbs of finely minced fresh rosemary and 2 small rough chopped onions.

Add a bit of olive oil to that, squeeze a little lemon juice into it, season it with salt and pepper to taste and toss everything to coat.

Heating the baking tray will help keep the potatoes from sticking to the tray and start the browning process a little earlier too, so use a dry towel to pull the tray out of the oven, add a little olive oil to that, add the potatoes and spread them out into a single layer and place the tray back into the oven.

Keep your eye on those and cook them until they're cooked through and you'll need to use a spatula to flip them over a few times as they're roasting.

They might take just about 1 hour in the oven and then, as soon as they come out, sprinkle on as much grated Asiago or grated Parmesan cheese as you like.

HINTS:

To keep the potatoes from turning color you want to cut those into 3/4 - 1 inch thick wedges after mincing the garlic and rosemary and rough chopping the onion.