Creamy Goat Cheese & Potatoes

Yield: 4 servings ( Serving Size: servings )
Community Recipe from

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 2 tablespoon(s) champagne vinegar
  • 1/4 cup(s) divided olive oil
  • 2 cup(s) fresh chicory (curly endive)
  • fresh ground black pepper
  • 1 tablespoon(s) fresh tarragon, chiffonade
  • 3 ounce(s) goat cheese,crumbled & chilled
  • 2 tablespoon(s) kosher salt
  • 3 larg russet/backing potatoes
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) yellow/golden mustard seeds
  • 1 tablespoon(s) yellow/golden mustard sees

Preparation

  1. Scrub the potatoes, cut each potatoe into 8 wedges, place in large bowl, cover with water and soak overnight.

  2. Pre-heat oven to 400 degrees. Drain the soaked potatoes and toss with salt. Place in strainer over a bowl or in the sink and let the potatoes drain for 30 minutes. The potatoes should release some liquid at this time.

  3. While the potatoes are roasting, crumble the cold goat cheese & return to the refrigerator. Stir the vinegar, mustard seeds, remaining 1 T. olive oil together. Cut the tarragon and clean and snip the chicory into bite sized pieces.

  4. Toss the warm potatoes with the crumbled goat cheese, vinegar mixture, tarragon, and gently toss to combine. Add the chicory and toss & serve.
October 2012

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Goat Cheese & Potatoes Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy