From Nathan Turner's I Love California by Nathan Turner
3 pounds medium red potatoes, scrubbed
1/4 cup olive oil
4 shallots, peeled and thinly sliced
1/2 cup unsalted butter, melted
1 1/2 cups grated asiago cheese
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
Bring a large pot of water to a boil and cook potatoes for 20 minutes or until just tender when pierces with a fork. Drain well.
While potatoes are cooking, make crispy shallots: Combine olive oil and shallots in a sauté pan and bring to a simmer over medium heat. Cook for 15-20 minutes, stirring frequently, until shallots turn golden brown. Transfer with a slotted spoon to a paper towel to drain and let cool.
Transfer potatoes to a rimmed baking sheet in a single layer. Small each potato with a large spatula or small skillet until about 1/2 to 3/4 inch thick. Drizzle all over with melted butter and sprinkle with cheese, garlic, salt, and pepper. Broil for 4 to 8 minutes or until cheese is melted. Transfer to a serving platter and garnish with crispy shallots.