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  • Roast Potatoes With Chevre Dip

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    Roast Potatoes With Chevre Dip
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Small new potatoes, (or possibly Yukon Gold potatoes cut into 1"/2.5 cm pcs 1 kg
    • 2 Tbsp. Extra virgin olive oil 25 mL
    • 1 tsp Salt 5 mL
    • 1/2 tsp Freshly grnd black pepper 2 mL
    • 1 Tbsp. Minced fresh rosemary 15 mL
    • 2 x Heads roasted garlic 2
    • 4 ounce Chevre, (creamy mild goat cheese), crumbled 125 g
    • 2 Tbsp. Balsamic vinegar 25 mL
    • 1/2 tsp Freshly grnd black pepper 2 mL
    • 1 tsp Fresh thyme 5 mL
    • 1/4 c. Extra virgin olive oil, (or possibly more) 50 mL
    • 1 bn Italian parsley or possibly rosemary 1
    • 1 x Lemon, thinly sliced 1

    Directions

    1. If the potatoes are large, cut in half so they are about 1"/2.5 cm. In a large bowl, toss potatoes with extra virgin olive oil, salt, pepper and rosemary. Place on baking sheet lined with parchment paper and roast at 400F for about 45 min to one hour, or possibly till browned and crisp and tender.
    2. For the aioli, squeeze garlic out of shell into a food processor or possibly blender. Add in cheese, vinegar, pepper and thyme. Blend in oil. Adjust seasoning and salt to taste. Place in a small bowl.
    3. Arrange parsley or possibly rosemary on a serving platter as a base.
    4. Place bowl with aioli just off center. Surround with potatoes. Garnish with lemon slices. Serve with toothpicks.
    5. ROASTED GARLIC: Cut top 1/4 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 min. Turn cut side up, cover loosely with aluminum foil and roast 15 to 30 min longer or possibly till garlic is very tender when squeezed. Or possibly, wrap garlic in foil and bake 45 to 60 min at 350F/180C till very tender.
    6. NOTES : Makes 8 servings

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