Description
Deliciously crispy roasted potato wedges tossed in a creamy, tangy melted goat cheese dressing. This easy recipe combines perfectly roasted potatoes with a flavorful goat cheese blend, making a comforting and elegant side dish for any meal.
Ingredients
Scale
For the Roasted Potatoes
- 2 pounds potatoes, cleaned and cut into wedges
- 1 tablespoon olive or vegetable oil
- Salt and pepper, to taste
For the Goat Cheese Dressing
- 4 tablespoons goat cheese (chevre), crumbled, at room temperature
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (or apple cider vinegar)
- 1 clove garlic, minced or grated
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustard
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: In a large bowl, toss the potato wedges with oil, salt, and pepper until they are evenly coated, ensuring each wedge is seasoned well.
- Bake: Spread the potatoes in a single layer on a baking sheet. Roast in the oven for 35 minutes, flipping them halfway through to ensure even, golden-brown crispiness.
- Mix Dressing: While the potatoes roast, combine goat cheese, olive oil, lemon juice, minced garlic, Dijon mustard, and grainy mustard in a separate bowl. Mix until smooth, then season with salt and pepper to taste.
- Combine: Once the potatoes are warm and crispy, toss them in the goat cheese dressing gently. The warmth will melt the cheese slightly and coat the potatoes with the creamy dressing.
- Serve: Serve the potatoes warm immediately for the best texture and flavor.
Notes
- Use Yukon Gold or red potatoes for a naturally creamy texture and good roasting results.
- Ensure potatoes are cut into evenly sized wedges for even cooking.
- You can substitute lemon juice with apple cider vinegar for a slightly different tang.
- For extra crispiness, pat potatoes dry before tossing with oil.
- Serve as a side dish with grilled meats or as a hearty vegetarian snack.
