Roast potatoes with chevre dip

Yield: 1 servings

Measure Ingredient
2 pounds Small new potatoes; (or Yukon Gold
\N \N ; potatoes cut into
\N \N ; 1\"/2.5 cm pieces 1
\N \N ; kg
2 tablespoons Olive oil 25 mL
1 teaspoon Salt 5 mL
½ teaspoon Freshly ground black pepper 2 mL
1 tablespoon Chopped fresh rosemary 15 mL
2 \N Heads roasted garlic 2
4 ounces Chevre; (creamy mild goat
\N \N ; cheese), crumbled
\N \N ; 125 g
2 tablespoons Balsamic vinegar 25 mL
½ teaspoon Freshly ground black pepper 2 mL
1 teaspoon Fresh thyme 5 mL
¼ cup Olive oil; (or more) 50 mL
1 bunch Italian parsley or rosemary 1
1 \N Lemon; thinly sliced 1


If the potatoes are large, cut in half so they are about 1"/2½ cm. In a large bowl, toss potatoes with olive oil, salt, pepper and rosemary. Place on baking sheet lined with parchment paper and roast at 400F for about 45 minutes to one hour, or until browned and crisp and tender.

For the aioli, squeeze garlic out of shell into a food processor or blender. Add cheese, vinegar, pepper and thyme. Blend in oil. Adjust seasoning and salt to taste. Place in a small bowl.

Arrange parsley or rosemary on a serving platter as a base.

Place bowl with aioli just off center. Surround with potatoes. Garnish with lemon slices. Serve with toothpicks.

ROASTED GARLIC: Cut top ¼ off the head of raw garlic. Place on a cookie sheet lined with parchment paper, cut side down. Roast in a preheated 350F/180C oven for 30 minutes. Turn cut side up, cover loosely with aluminum foil and roast 15 to 30 minutes longer or until garlic is very tender when squeezed. Or, wrap garlic in foil and bake 45 to 60 minutes at 350F/180C until very tender.

Converted by MC_Buster.

NOTES : Makes 8 servings

Converted by MM_Buster v2.0l.

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