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Roasted Potatoes With Herbed Olive Oil And Goat Cheese
Some appetizers garner more anticipation than the main course— And these crispy roasted potatoes certainly live up to the hype! Soft and tender on the inside and slightly crunchy on the outside, these potatoes are loaded with flavor.
Prep Time: 40 min
Servings: 4
Sides/Appetizers
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Ingredients

Ingredients List:
  • 1 ½ pounds Tasteful Selections Medley Potatoes, rinsed, scrubbed, and patted dry
  • 1 tbsp avocado oil
  • Salt and pepper to taste
  • 1 tbsp fresh chives, minced
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh basil, chopped
  • ½ tsp garlic, minced
  • ½ lemon, juiced
  • Pinch red pepper flakes
  • ¼ cup California Olive Ranch Extra Virgin Olive Oil
  • 3-4 tbsp Montchevre Plain Goat Cheese, crumbled

Preparation

  1. Preheat
    Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.

  2. Prep
    Place the fingerling potatoes in a large bowl. Drizzle with avocado oil and toss to coat. Season with salt and pepper to taste, then toss again.

  3. Roast the Potatoes
    Spread the potatoes evenly on the prepared baking sheet. Roast for about 30 minutes, stirring halfway through, until tender. Switch the oven to high broil and broil for 2–4 minutes, or until the potatoes are golden brown and crisp.

  4. Make the Oil
    In a small bowl, whisk together the chives, dill, basil, garlic, lemon juice, red pepper flakes, and olive oil. Set aside.

  5. Drizzle and Serve
    Let the potatoes rest for about 5 minutes after roasting. Transfer to a serving platter, drizzle with the herbed olive oil, sprinkle with crumbled goat cheese, and serve hot with extra herbed oil if desired.

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