When I started cooking dinner for folks on occasion, I found myself experimenting with ingredients I had never before used. Sometimes this was something that I couldn’t find in my small Minnesota town. Other times it was something that was present, but hadn’t been part of our regular menu. This recipe for rosemary-roasted potatoes with goat cheese caught my eye as I was intrigued by the use of goat cheese. One of my guests enjoyed this recipe mostly because they liked hearing my Minnesota accent come out with an elongated oooooo in the goat and the shortened ee in the cheese. With that in mind, here is this recipe, originally from Cooking Light.
Rosemary Roasted Potatoes with Goat Cheese
10 c cubed yellow potatoes (about 4 pounds)
2 Tbsp fresh or 2 tsp dried rosemary
3 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
6 garlic cloves, chopped
3/4 c crumbled goat cheese
Preheat oven to 400 degrees.
Combine first 7 ingredients in a large zip-top plastic bag, turning well to coat. Arrange potato on a large jelly-roll pan coated with cooking spray. Bake at 400 degrees for 45 minutes or until browned.
Place in a large bowl; sprinkle with cheese, tossing well.