Pesto & Goat Cheese Potatoes
Do you ever find yourself making the same thing over and over again for dinner? That’s how I was beginning to feel about oven roasted potatoes; so one day I decided that I was going to amp them up a bit.
I love how versatile potatoes are. You can season them with practically anything! For me, I love cheese. And lately, I have been addicted to Haystack goat cheese; especially the Haystack Peak (a soft ashes rind goat cheese). When I found a Asparagus Goat Cheese Potato Salad recipe on Amuse Your Bouche, I knew I had to make something similar. For this dish, I had some extra Peak on hand, but you can use whatever type of cheese you like. I must say though, the soft cheese created the perfect creamy sauce for the potatoes. So there you have it, boring oven roasted potatoes to gourmet potatoes in 60 seconds! I definitely plan on trying all sorts of crazy combinations with my oven roasted potatoes from now on. Any suggestions?
Pesto & Goat Cheese Potatoes
Ingredients
- 4 large Yukon gold potatoes or 2 lb potatoes of your choice, cubed
- 1 bunch asparagus chopped into 1" pieces
- 1/2 red onion
- 1 c cherry tomatoes
- 2 cloves garlic minced
- 1/4 c basil pesto
- 6 oz goat cheese I used Haystack Peak
- 2 oz cream cheese optional
- 1 lemon juiced
- salt & pepper to taste
Instructions
- Preheat oven to 400F.
- Toss potatoes in olive oil and season with salt and pepper. Bake for 30 minutes (until cooked through).
- During the last 30 minutes, Sauté asparagus, onion and garlic in oil until soft.
- Combine the potatoes with the vegetables, add the cherry tomatoes, basil pesto, goat cheese, cream cheese and lemon juice.
- Cook over low heat until cheese has melted into a creamy sauce.
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