Roasted Potatoes with Goat Cheese and Red Pepper Sauce
For a flavorful, mouthwatering side dish, try Roasted Potatoes with Goat Cheese and Red Pepper Sauce. Baby red potatoes are coated with a spiced olive oil and roasted until brown and crispy and then topped with goat cheese, a tangy red pepper sauce and plenty of herbs. Delicious any time of the year!
To begin, roast the red peppers, the fresno chili peppers and the onion on a sheet pan until slightly charred and tender. Peel off the skins and transfer all to the food processor and purée until smooth.
Add the garlic, olive oil, red wine vinegar, honey, smoked paprika and oregano and process until smooth.
Cut the potatoes in half and season with olive oil, smoked paprika, garlic powder, coriander and salt. Arrange the potatoes on a parchment-lined sheet pan, cut side down, and roast until crisp and tender, about 40 minutes.
Serve the potatoes on a platter, sprinkled with crumbled goat cheese and spoonfuls of the red pepper sauce.
Finish with slivered chives, fresh oregano and flaky sea salt.
Share Your Thoughts...
Roasted Potatoes with Goat Cheese and Red Pepper Sauce
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
Red Pepper Sauce:
- 3 red bell peppers, halved
- 1 red fresno pepper
- 1 red onion, peeled & quartered
- 2 garlic cloves, roughly chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 cup fresh oregano leaves
- kosher salt
Roasted Potatoes:
- 1 & 1/2 pounds baby red potatoes, halved lengthwise
- 2 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp ground coriander
- olive oil
- kosher salt
- 4 ounces goat cheese, crumbled
- 2 tbsp chopped fresh chives
- 1 tbsp fresh oregano leaves
- flaky sea salt
Instructions
Red Pepper Sauce:
Preheat the oven to 425°F.
Place the halved red peppers, fresno pepper, and quartered red onion on a sheet pan. Drizzle with olive oil to coat. Roast (with the peppers faced cut-side down) for 45 minutes, or until slightly charred and tender. Allow the peppers to cool slightly.
Peel off the skins and discard the cores. Cut the root off the red onion. Transfer the peppers and red onion to a food processor. Process until smooth.
Add the garlic, olive oil, red wine vinegar, honey, smoked paprika, and oregano leaves. Process again until smooth. Season with salt to taste.
Roasted Potatoes:
While the peppers roast for the sauce, add the halved potatoes, smoked paprika, granulated garlic, ground coriander, a good pinch of salt, and a generous drizzle of olive oil to a bowl. Toss well to coat.
Line a sheet pan with a piece of parchment paper. Arrange the potatoes, cut-side down, in an even layer on the pan. Roast for 40 minutes, or until crisp and tender.
Serve the potatoes on a platter with the goat cheese and generous spoonfuls of the red pepper sauce over top (serve any extra sauce on the side). Garnish with the chives, oregano, and a sprinkle of flaky sea salt.
Recipe by The Original Dish
Leave a Review