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Roasted Potatoes with Herbed Goat Cheese

"Elevated potato salad" is where this recipe started, but one bite of these potatoes will make carnivores want to cook a steak, which is not the usual reaction to potato salad. But, served at room temperature at a picnic with a sandwich would be equally as delicious.
5 from 1 vote
Prep Time 8 mins
Cook Time 37 mins
Course Side Dish, Appetizer or Side
Cuisine American
Servings 10 people
Calories 163 kcal


  • 3 lbs baby golden potatoes
  • 2 tbs olive oil
  • 4 oz herbed goat cheese (a small log or container)
  • 4 tbsp butter
  • Salt + pepper to taste
  • Green onions and/or parsley to garnish


  • Rinse potatoes and cut them in half. (If the size of the potatoes is widely varied, cut them into consistent size chunks.)
  • Place in a large stock pot with enough water to cover by at least an inch.
  • Salt the water with two generous pinches of salt.
  • To parboil the potatoes (that means partially boil), bring potatoes to a boil over high heat.
  • Once boiling, turn down to a medium heat that keeps them simmering, as not to boil over.
  • Keep them boiling/simmering for just 5 minutes.
  • Drain potatoes in a colander.
  • Line a large cookie sheet with foil.
  • Place drained potatoes on the foil and spray or drizzle with avocado or olive oil.
  • Sprinkle potatoes with some more salt and pepper.
  • Place potatoes in a preheated, 400-degree oven for 20-25 minutes until golden and a bit crispy.
  • While cooking, place goat cheese and butter into a large bowl.
  • When potatoes are finished roasting, place them into the bowl while very hot.
  • Mix the goat cheese and butter with the potatoes until well coated.
  • Garnish potatoes with green onions, parsley and/or finishing salt.


Serving: 1cupCalories: 163kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 56mgPotassium: 584mgFiber: 3gSugar: 1gVitamin A: 130IUVitamin C: 27mgCalcium: 39mgIron: 1mg
Keyword comfort food
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