Roasted Potatoes with Goat Cheese Sauce
- Preheat oven to 450 degree F. In an extra large mixing bowl toss together potatoes, garlic, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread mixture in a greased 15x10x1-inch baking pan. Place pan on bottom oven rack; roast potatoes for 40 to 45 minutes or until golden brown and tender, turning potatoes once. Transfer to a 2-quart baking dish. Cool slightly. Cover and chill.
- Meanwhile, in a blender combine goat cheese, milk, flour, rosemary, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. Transfer to a container; cover and chill.
- Bake potatoes, covered, in a 350 degree F for 30 minutes; pour sauce atop. Stir gently. Sprinkle with topper. Bake, uncovered, 15 minutes more. Makes 6 to 8 servings.
From the Test Kitchen
To serve right away:
Bake potatoes as above. Reduce oven temperature to 350 degree F. Spoon on cheese sauce and sprinkle on topping. Bake 5 minutes.
Walnut Rosemary Topper
- In a small bowl combine walnuts, bread crumbs, and fresh rosemary or dried rosemary. Toss with olive oil. Cover and chill until needed.
Nutrition Facts (Roasted Potatoes with Goat Cheese Sauce)
- Per serving:
- 318 kcal ,
- 16 g fat
- (5 g sat. fat ,
- 11 mg chol. ,
- 379 mg sodium ,
- 34 g carb. ,
- 3 g fiber ,
- 10 g pro.