Roasted Potatoes With Herbed Olive Oil And Goat Cheese

recipe

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.

The humble vegetable is easy to elevate with quality ingredients: A simple blend of herbs with olive oil and a crumble of creamy plain goat cheese pair perfectly with the fingerling potatoes! This crowd-pleasing appetizer or side dish is simple to make with just a few fresh ingredients. Stop in to find them at your local Tacoma Boys!

Ingredients

  • Time

    40 m

  • 4 servings

  • Cals

    cals

  • 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

Directions

  • Preheat

    Preheat the oven to 400º F and line a large baking sheet with parchment paper.
  • Prep

    Place the fingerling potatoes in a large mixing bowl. Drizzle the avocado oil over the potatoes and toss to coat. Season with salt and pepper to taste and toss to coat again.
  • Roast the Potatoes

    Spread potatoes evenly on the lined baking sheet and place the sheet in the oven. Roast potatoes for approximately 30 minutes, stirring halfway through, or until cooked through. Turn the oven on to high broil and broil for 2-4 minutes or until golden brown and crisp.
  • Make the Oil

    Make the herbed oil by whisking together the chives, dill, basil, garlic, lemon juice, red pepper flakes, and olive oil in a small bowl. Set aside.
  • Drizzle and Serve

    Once the potatoes are done, let sit for approximately 5 minutes. Transfer to a serving platter and drizzle with herbed olive oil. Sprinkle with crumbled goat cheese. Serve hot with extra herbed olive oil.

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