Creamy Goat Cheese & Potatoes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 |
Directions:
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.
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