These potatoes are a little fancy but well worth the extra work. They’re steamed and then baked with garlic, herbs, and goat cheese, which give the potatoes a delicious crust. Serve with pork, lamb, or beef.
SERVES 4 TO 6
INGREDIENTS:
- 2 1/2 pounds small low-starch potatoes, such as fingerling, Yukon Gold, or red bliss, scrubbed, peeled if necessary, halved, and steamed
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh flat-leaf parsley
- One 11-ounce log goat cheese, cut into rounds 1/2 inch thick
INSTRUCTIONS:
- Preheat the oven to 400 degrees F (200 degrees C). Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray and set it aside.
- Drain the steamed potatoes and transfer them to the prepared baking dish.
- In a small saucepan, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute. Remove the saucepan from the heat and add the chopped herbs (thyme, chives, and parsley). Stir to combine.
- Pour the herb mixture evenly over the potatoes in the baking dish. Ensure that all the potatoes are coated with the herb-infused oil.
- Top the potatoes with rounds of goat cheese, distributing them evenly.
- Bake the dish in the preheated oven for 10 to 15 minutes, or until the goat cheese is melted and slightly golden.
- Remove from the oven and serve the herb-roasted potatoes with goat cheese immediately.
