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Roast potatoes with crumbled goat's cheese recipe
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These sweet and salty roasties are sure to wow any guests. The combination of soft goat's cheese and sweet figs makes for a perfectly rounded side. Top that off with a zingy, herby dressing and you've got a delicious spring dish to pep up any roast dinner. See method
Ingredients
- 750g baby potatoes, halved if large
- 2tbsp extra virgin olive oil
- 1tbsp balsamic vinegar
- ½ small garlic clove, finely crushed
- 1tsp Dijon mustard
- 10g fresh tarragon, leaves picked and finely chopped
- 100g soft dried figs, finely chopped
- 80g soft goat’s cheese
Source of fibre; source of potassium
Each serving contains
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Energy
880kj
210kcal
11%
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Fat
8g
11%
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Saturates
3g
14%
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Sugars
10g
11%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 27.7g
Protein 4.9g
Fibre 4.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in 1 tbsp oil in a roasting tray until evenly coated, then roast for 35-40 mins, tossing occasionally, until golden, crisp and tender.
- Meanwhile, whisk together the remaining oil, balsamic vinegar, garlic, mustard and half the tarragon until evenly combined.
- Transfer the potatoes to a serving bowl, toss through the dried figs. Crumble over the goat’s cheese, drizzle with the dressing and sprinkle with the remaining tarragon to serve.
See more Potato recipes